1 red capsicum
1 yellow capsicum
1 green capsicum
150 g ricotta cheese
150 g cherry tomatoes (halved)
1 small purple onion (thinly sliced)
2 cloves garlic (crushed)
1/2 cup basil leaves (loosely torn) plus extra basil to garnish
Rind of 1 lemon
60 mL extra virgin olive oil
Sea salt and freshly ground pepper
Garnish roasted capsicums with remaining basil and season with cracked pepper to taste.
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