Ingredients (4 serves)
1 zucchini (courgette) thinly sliced into 2 cm long pieces
2 red and 2 yellow peppers (capsicum), cored, quartered
12 cherry tomatoes, halved
Big handful rocket leaves (arugula)
1 tablespoons capers
4 anchovy fillets, halved (optional)
2 tablespoons balsamic vinegar and 50 ml extra virgin olive oil whisked together
Preheat the oven to 200°C.
Put capsicum and zucchini into a plastic bag, add 2 tablespoons of olive oil and shake until coated. Place capsicum and zucchini on oven tray, season with salt and pepper and roast for about 20 minutes. Remove from oven and allow to cool.
Mix all ingredients together in a large salad bowl or platter.