Roasted Capsicum & Courgette Salad with Roasted Red Pepper Tapenade

Ready in 30 minutes • Serves 8
This dish most recently appeared in My Classic Christmas Large (Turkey & Lamb with Pavlova) on Sunday, December 22, 2024.

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A wonderfully festive capsicum and courgette salad is oven-roasted to perfection. Dressed in a roasted red pepper tapenade to truly bring out the beautiful flavours.

Ingredients

Roasted Veggies

4 capsicum, sliced 2cm
3 courgette, cut in half & thinly sliced on an angle
1 drizzle of oil
2 pack pine nuts

Dressing

2 shallot, thinly sliced into rounds
70g mixed olives, roughly chopped
100g roast red pepper tapenade
2 Tbsp olive oil
2 Tbsp red wine vinegar

Steps

Preheat oven to 220°C (or 200°C fan bake).
Slice capsicum 2cm. Cut courgette in half lengthways and slice 1cm on an angle. Toss both on 1-2 lined oven trays with oil. Season with salt and pepper and roast on upper rack for initial 12-15 minutes, until tender. Add pine nuts to oven tray with veggies for final 3 minutes cook time, until toasted. Set aside to cool.
Meanwhile, thinly slice shallot into rounds and separate into rings. Roughly chop olives. Add all dressing ingredients to a bowl and mix well to combine.
When ready to serve, pour over dressing over veggies and toss to coat. Season to taste with salt and pepper.
Arrange capsicum and courgette salad on a large platter or serving plate.

Nutritional Information

Energy	630 kj 151 kcal
Protein	2.6g
Carbohydrate	6.6g
Fat	12.2g