Roast Capsicum With Tomato, Garlic and Olives

Ingredients

• 4 small red capsicum, halved lengthways
• 2 Roma tomatoes, quartered, seeds removed
• 1 small Spanish onion, cut into thin wedges
• 12 Ligurian olives
• 2 garlic cloves, thinly sliced
• 2 tbsp oregano
• 2 tsp coarsely chopped thyme
• 2 tbsp balsamic vinegar
• 80 ml extra-virgin olive oil (1/3 cup)
• 2 buffalo mozzarella (250gm each)
• To serve: crusty bread and a leaf salad