Ingredients:
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
Directions:
- 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