Roasted capsicum and ricotta salad
Roasted capsicum and ricotta salad | Quick & easy recipe from Women's Weekly Food. Serves 4 in 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 medium_piece orange capsicums
- 2 medium_piece red capsicums
- 2 medium_piece yellow capsicums
- 2 medium_piece green capsicums
- 80 grams baby rocket leaves
- 1 small_piece red onion, thinly sliced
- 1 cup ricotta cheese, crumbled
- Oregano vinaigrette
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, crushed
- 1 tablespoon finely chopped fresh oregano
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