Agnolotti and zucchini melt

Ingredients

• 3 zucchini, cut into 5mm lengthways slices
• 1 red capsicum, seeded, thickly sliced
• 2 tablespoon olive oil
• 625 packet spinach and ricotta agnolotti
• 2 x 125g buffalo mozzarella balls, drained
• Salsa verde
• 1 1/2 cup loosely packed parsley leaves
• 1 cup basil leaves
• 1 cup mint leaves
• 1/3 cup extra-virgin olive oil
• 1/4 cup lemon juice
• 2 teaspoon baby capers, drained
• 1 clove garlic, chopped