Easy recipe Roast Capsicum Salad

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two large Red Capsicum one Green Capsicum one/two Coles Bakery Sourdough Baguette, thinly sliced one quarter cup Extra Virgin Olive Oil two hundred and fifty g Grape Tomatoes, halved one hundred and fifty g Baby Spinach one cup Parsley Leaves one bunch Basil, leaves picked one tsp Red Wine Vinegar Preheat oven to two hundred°c or one hundred and eighty°c fan. Roast Capsicum Salad. Place whole capsicums on a baking tray and bake for thirty mins until charred and softened. Transfer to a plastic bag and set aside to cool. Meanwhile, lay baguette (Recipes by ingridients baguette) slices on a baking tray. Drizzle with one tbsp oil and season. Bake for eight-about ten mins until golden. Peel capsicum and remove seeds. Roast Capsicum Salad. Cut flesh into strips. Roast Capsicum Salad. Place in a large bowl with tomato,, spinach (Recipes by ingridients spinach) parsley,, basil (Recipes by ingridients basil) vinegar and remaining oil. Crumble sourdough toasts into salad. Season and toss to combine. .