OVEN ROASTED TOMATOES AND PEPPERS 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 TOMATOES WITH PEPPERS & ONIONS | JUST A PINCH

Roasted Tomatoes with Peppers & Onions | Just A Pinch image

This Is a quick & easy side dish from our garden. It is so simple fresh tasty and delicious. The tomatoes were given to my husband by a coworker, and the peppers are from our garden. It is quick summer side dish to accompany any meal. You can add what ever vegetables you like squash or zucchini, other fresh herbs & parsley , and thy are delicious. These were gone so fast that I barely had time to get a picture before they went into the oven, let alone after they came out. The flavors are so fresh & tasty. I will be making them again real soon and get another picture or two.

Provided by Rose Mary Mogan @cookinginillinois

Categories Vegetables

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 1/2-2 pint(s) grape or cherry tomatoes
2 stalk(s) celery chopped
1 large yellow onion chopped
2 large jalapeno peppers, seeded & chopped
3 medium hungarian peppers, seeded & choped
1 medium bell pepper, seeded & chopped
3-4 tablespoon(s) extra virgin olive oil
3-4 clove(s) garlic minced
2 teaspoon(s) steak seasoning, or kosher salt & course ground pepper
3-4 tablespoon(s) fresh chive, chopped

Steps:

Wash, prep and chop the veggies that you plan to use for this dish. Add them all to a large bowl. Dry with a paper towel to remove any excess water.
Spray a Jelly roll style pan with nonstick cooking spray. add all the veggies in a single layer, then drizzle with olive oil and sprinkle with steak seasoning. Be sure all of the veggies are coated with the spices.
Place in pre heated 425 degree F. oven and roast for 20 to 25 minutes until veggies are tender and tomatoes begin to wither somewhat from the heat. Remove and serve immediately while still hot. NOTE: MAY ADD SOME FRESHLY SHREDDED PARMESAN CHEESE OVER VEGGIES WHILE STILL HOT IF DESIRED. It is really yummy.

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