Preheat the oven to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a baking tray with non-stick baking paper.
Place the breadcrumb into a mixing bowl. Stir in the garlic, mint and half of the olive oil. Add extra olive oil, if required. The mixture should be moist. Add sea salt to taste and toss well to combine, then set aside.
Arrange the capsicum (peppers) over base of baking dish, overlapping slightly and drizzle over the remaining olive oil. Season with sea salt and toss with your hands to combine. Bake for 30 minutes or until capsicum pieces are tender and lightly browned, then remove from the oven.
Sprinkle the breadcrumbs in an even layer over the capsicum (peppers). Drizzle with extra olive oil and bake for a further 5 minutes. Serve immediately – buon appetito.
3 red capsicums, halved, deseeded, roughly chopped|70g breadcrumbs|1 clove garlic, crushed|4 tablespoons (80ml) extra virgin olive oil, plus extra to drizzle over|2 tablespoons (5g) mint, finely chopped|Sea Salt
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.