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Roasted peppers with cherry tomatoes


– 6 bell peppers, seeded and cut into strips
– one basket cherry tomatoes
– 5 cloves garlic
– 1/4 c. olive oil
– 2 tbsp red wine vinegar
– 2 tsp minced oregano, marjoram or thyme


  1. Mix all ingredients in a bowl and spread in a baking pan.
  2. Roast at 400 for 20 min, turn the veggies, return to oven and continue cooking another 10 min (until peppers start to blacken and tomatoes get saucy). Let cool—serve warm or at room temp.
  3. Sprinkle with balsamic vinegar and torn basil before serving.
  4. Great on pasta, on sandwiches, or as a side dish.