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Epicurious
Parade

Roasted Peppers with Tomatoes

By Sheila Lukins

4.4

(4)

To keep this dish colorful, be sure to layer the red tomatoes inside the yellow peppers and the yellow tomatoes inside the red peppers.

Ingredients

3 each red and yellow bell peppers, stemmed, seeded and halved lengthwise
1/4 cup extra-virgin olive oil
3 cloves of garlic, thinly sliced
24 ripe red cherry or pear tomatoes, stemmed
24 ripe yellow cherry or pear tomatoes, stemmed
2 to 3 tablespoons drained tiny capers
1 to 2 tablespoons fresh thyme
Coarse salt and freshly ground black pepper, to taste

Preparation

  1. Step 1

    1. Preheat the oven to 425°F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.

    Step 2

    2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.

    Step 3

    3. To serve, arrange the peppers on a platter in alternating colors.

Nutrition Per Serving

Nutritional analysis per serving: 140 calories
13 g carbohydrate
3 g protein
10 g fat
no cholesterol
#### Nutritional analysis provided by PARADE
TagsBell PepperVegetableCherry TomatoTomatoSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganWeeknight MealsEasyRoastParade
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