HOW TO ROAST PEPPERS AND TOMATOES RECIPES

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES RECIPE ...

Peppers Roasted with Garlic, Basil and Tomatoes Recipe ... image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories Side Dish Vegetables Tomatoes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, CarbohydrateContent 4.1 g, FatContent 0.2 g, FiberContent 0.8 g, ProteinContent 0.8 g, SodiumContent 393.7 mg, SugarContent 0.2 g

ROASTED PEPPERS & TOMATOES WITH HERBS & CAPERS RECIPE ...

Roasted Peppers & Tomatoes with Herbs & Capers Recipe ... image

This dish is baked just long enough to bring out the juices of the tomatoes, then chilled. Serve it as a salad or a side dish. Keep the colors of the tomatoes and peppers the same, or vary them wildly. Campari tomatoes are commonly available at supermarkets; look for tomatoes that are smaller than the vine-ripened ones but larger than grape tomatoes (about 1 1/2 inches wide).

Provided by Deborah Madison

Total Time 2 hours 0 minutes

Yield Serves 8 (serving size: 3/4 cup)

Number Of Ingredients 11

Ingredients

2 red bell peppers
2 yellow bell peppers
1?½ pounds Campari tomatoes, halved
.38 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
? cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon capers, rinsed and drained
2 teaspoons minced fresh garlic
12 niçoise olives, pitted and halved

Steps:

Preheat broiler to high.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Wrap peppers in foil; let stand 10 minutes. Peel; cut into 1/2-inch strips.
Preheat oven to 400°.
Combine tomatoes, 1/4 teaspoon salt, and black pepper in a medium bowl.
Combine remaining 1/8 teaspoon salt, parsley, and remaining ingredients in a small bowl. Place one-third of tomatoes in bottom of a 1 1/2-quart gratin dish. Top with one-third of peppers and one-third of parsley mixture. Repeat layers twice, ending with parsley mixture. Cover and bake at 400° for 30 minutes or until vegetables are thoroughly heated. Cool to room temperature; cover and chill.

Nutrition Facts : Calories 97 calories, CarbohydrateContent 8 g, FatContent 6.9 g, FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 0.9 g, SodiumContent 222 mg

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