Ingredients

• 4 red peppers, halved and deseeded, with stalks intact
• a handful of fresh basil leaves
• 250 gram chip ripe cherry tomatoes, halved
• 150 grams pottle Bocconcini cheese, drained and quartered
• 16 green olives
• 2-3 tsp capers, rinsed and chopped
• ½ cup extra virgin olive oil
• Ciabatta loaf
• 3 cups rocket or salad greens

Method

1. Barbecue peppers cut-side down over a medium heat on a pre-heated, oiled grill for 2-3 minutes or until the edges are lightly browned and softened. Transfer to a platter.
2. Fill each pepper half with a few basil leaves, fill evenly with cherry tomatoes, bocconcini and olives, and scatter with capers. Drizzle 1 tblsp olive oil over each pepper and season with black pepper.
3. Return to the barbecue and cook over a medium-low heat for 10-12 minutes or until the peppers are tender and sweet and the bocconcini is just melted.
4. Brush slices of ciabatta with olive oil and toast on the grill. Serve peppers on toasted ciabatta with rocket leaves on the side.