Pan Roasted Tomatoes and Peppers
I love the taste of oven roasted vegetables, it just brings the sweetness out of the peppers and tomatoes. This recipe is great paired with a nice juicy steak. You can serve them with just about anything. These roasted beauties have concentrated flavor that will turn any quick meal into something special!The longer they cook, the more concentrated the flavors will be. You can also freeze them and use later for a soup or pasta base.
Start with chopped yellow peppers, green peppers and plum tomatoes, sliced in half.
Drizzle with olive oil, minced garlic, sugar, salt and pepper. Toss to make sure vegetables are coated.
Place in a preheated oven at 450 degrees for 25 to 30 minutes, until soft and caramelized.
Serve as a side or over chicken breasts or just about anything!
Ingredients:
6 plum tomatoes, sliced in half
1 yellow pepper, chopped
1 green pepper, chopped
2 tablespoons extra virgin olive oil
1 large garlic clove, minced
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon pepper
Instructions:
Preheat oven to 450. Place vegetables on a sheet pan, spreading them out evenly. Drizzle olive oil over the top. Sprinkle garlic, sugar, salt and pepper over the top. Toss vegetables. Spread out evenly on the pan. Roast about 25 or 30 minutes. Until they start to caramelize.
Serve warm.
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