Roasted Bell Peppers and Tomatoes

Categories: Appetizers

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 2 orange bell peppers
• 4 tomatoes, halved
• 1 tbsp olive oil
• 3 garlic cloves, chopped
• 1 onion, sliced into rings
• 2 tbsp chopped fresh thyme
• Salt and pepper

Directions

1. Preheat the broiler to medium. Halve the seed the bell peppers.

2. Divide the bell peppers, cut side-down, between 2 baking sheets and cook under the preheated broiler for 10 minutes.

3. Add the tomatoes to the baking sheets and broil for 5 minutes, until the skins of the bell peppers and tomatoes are charred.

4. Put the bell peppers into a plastic bag for 10 minutes to sweat, which will make the skins easier to peel.

5. Remove and discard the tomato skins and chop the flesh.

6. Peel the skins from the bell peppers and slice the flesh into strips.

7. Heat the oil in a large skillet and fry the garlic and onion, stirring occasionally, for 3 to 4 minutes, or until softened.

8. Add the bell peppers and tomatoes to the skillet and cook for 5 minutes. Stir in the thyme and season with salt and pepper to taste.

9. Transfer to serving bowls and serve warm or chilled.

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