Roasted capsicum cups

Ingredients

• 4x green capsicums
• ½ red onion
• 1x carrot
• ½ cup corn kernels
• 6x cherry tomatoes

Method

1. Preheat the oven to 180°C (340°F) and line a large baking dish with baking paper.
2. Add the carrots, onion and pumpkin to your food chopper and pulse until roughly chopped
3. Halve your capsicums and line on the tray
4. Sprinkle the vegetables on the capsicum with a drizzle of olive oil
5. Add salt and pepper to taste and roast for 30 minutes
6. Once cooked, add the corn kernels and cherry tomatoes and serve