Roasted Peppers, Tomatoes, Onions and Courgette (Zucchini) Time: 40 minutes
1 bell pepper, any color - I am using yellow
1 large onion
2 cloves garlic
1 cup (8 oz, 200 grams) cherry tomatoes (which I am using because I planted too many) or
2 regular tomatoes
1 medium courgette (zucchini)
2 tbs olive oil
1 tbs balsamic vinegar
Fresh basil leaves - 2 tbs snipped if you have them
Finely mince garlic and put into a large bowl with the oil and vinegar. Allow the flavors to blend while preparing the vegetables. Clean peppers by cutting in half the long way and removing seeds. Cut into strips about 1/2 inch wide. Clean onion, cut in half and then each half into thirds, vertically. Cut cherry tomatoes in half if using, regular tomatoes in 6ths - same as onion. Cut zucchini into 1/2 inch (1.25cm) thick slices. Put all vegetables into the bowl with oil and vinegar and toss to coat. Put into a baking pan large enough to just hold all in a single layer. Roast in 400F (200C) oven for 15 minutes. Remove, stir and roast for 15 minutes longer. Remove, stir, add some sea salt and pepper if you like...and some fresh basil if you happen to have any..and serve.
Cooking for Two? Or more?
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