Thursday, October 8, 2009

Roasted Bell Peppers and Tomatoes

Get some sweet peppers and prepare yourself for a treat!

4 - 6 peppers (red and yellow and orange)
1 basket of small tomatoes
lots of garlic cloves (4 - 6)
1/4 cup olive oil
2 TBSP red wine vinegar
Italian herbs of your choice: Rosemary, thyme, oregano, tarragon, majoram
1 tsp sugar
Salt, pepper
Basil leaves - chopped into strips

  • Seed and core peppers then cut into strips
  • Take any stems off the tomatoes
  • Heat oven to 400
  • In a large bowl, mix peppers, tomatoes, half of the garlic, half the vinegar, all the Italian spices, sugar, salt, pepper
  • Combine remainder of garlic with remainder of vinegar and set aside
  • Mix veggies well and spread on baking sheet
  • Roast for about 20 minutes then turn over (as much as possible) and roast another 5 - 10.
  • Remove from oven and sprinkle with garlic/vinegar mixture then mix again
  • Let cool then sprinkle basil on top before serving
Yummy! Makes about 3 servings depending on how much you eat.

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