Peppers Roasted with Garlic, Basil, and Tomatoes

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 19 Calories

Ingredients

• 1 teaspoon salt
• 8 cloves garlic, thinly sliced
• 1 pint cherry tomatoes, halved
• 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 tablespoon herb vinegar, or to taste
• 0.5 teaspoon freshly ground black pepper
• 0.5 cup chopped fresh basil

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with olive oil-flavored cooking spray.

Step 2

Place bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together cherry tomatoes, basil, and garlic. Fill each pepper half with a handful of mixture. Season with salt and pepper. Cover the dish with aluminum foil.

Step 3

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.