Wednesdays with Donna Hay - Roasted capsicum and chicken bruschetta

I'm back!  I went home to my family for Easter, and it was a blissful 4 days.  The weather was simply gorgeous ("home" being more northern than my chosen place of residence, where winter has already started to set in), and it was simply wonderful to just be.  I have Easter eggs flowing out of my cupboards, both from home and work - I can feel my backside expanding just thinking about them, though I am very grateful to be so blessed.  I hope you all had a great Easter.

My absence explains why this Wednesdays with Donna Hay dish of roasted capsicum and chicken bruschetta, chosen by Kayte, became my dinner last night.  I reluctantly dragged myself out into the cold after work to do my grocery shop for the week, and bought  the ingredients for this week's WWDH pick, then cooked it the same night.

This dish was actually quite delicious.  I have no idea where my grill pan is, so I just toasted my oil-sprayed sourdough in the oven.  Otherwise, I pretty much made the dish as stated, but divided it in half as a meal for one.  The dressing of red wine vinegar, olive oil, sugar and salt and pepper was simply perfect, and gave some kick to the rather mild chicken and tomato.  I even roasted my own capsicum over a gas flame for this recipe - definitely not one of my favourite jobs, but now I know I can do it, I'd do it again.  I simply pan-fried my chicken breast in a pan sprayed lightly with spray oil, and sliced it thinly rather than shredding it.  I used Thai basil, as it is sold in smaller packs than regular basil, but both are hideously expensive.

Kayte is on hiatus, but go check out what Margaret and Chaya thought of this recipe tomorrow (as they are the best part of a day behind me).

Next week:  Lemon and dill smoked salmon pasta