Roasted Peppers and Tomatoes
Sweet bell peppers and cherry tomatoes roasted with garlic and olive oil until soft and caramelized. A simple, vibrant side dish that goes with almost anything.
- Total time
- 35 min
- Servings
- 4
- Calories
- 140
- Protein
- 2g
Ingredients
- 3 whole bell peppers (mixed colors)
- 2 cups cherry tomatoes
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- 2
Cut the 3 bell peppers into 1-inch strips and place them on the baking sheet.
- 3
Add the 2 cups cherry tomatoes and 4 garlic cloves (peeled and lightly smashed) to the sheet.
- 4
Drizzle with 3 tablespoons olive oil, then sprinkle with 0.5 teaspoon salt and 0.25 teaspoon black pepper. Toss everything to coat.
- 5
Roast for 25-30 minutes, until the peppers are soft and charred at the edges and the tomatoes have burst. Stir halfway through.
- 6
Serve warm, spooning any juices from the pan over the top.
Tools you’ll need
- baking sheet
- parchment paper
- knife
- cutting board
- mixing spoon
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