Roasted capsicum and ricotta salad | Women's Weekly Food

Ingredients

• 2 medium_piece orange capsicums
• 2 medium_piece red capsicums
• 2 medium_piece yellow capsicums
• 2 medium_piece green capsicums
• 80 gram baby rocket leaves
• 1 small_piece red onion, thinly sliced
• 1 cup ricotta cheese, crumbled
• Oregano vinaigrette
• 1/3 cup olive oil
• 2 tablespoon red wine vinegar
• 1 clove garlic, crushed
• 1 tablespoon finely chopped fresh oregano