Peppers Roasted with Garlic, Basil and Tomatoes Best Dishes

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Peppers Roasted with Garlic, Basil and Tomatoes

"This is a brilliant, beautiful, and very simple vegetarian dish. The mystery of the state-of-the-art taste is inside the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon."

Ingredients :

olive oil-flavored cooking spray
1 inexperienced bell pepper, halved and seeded
1 pink bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
half of cup chopped fresh basil
eight cloves garlic, thinly sliced
1 teaspoon salt
half of teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 40M

Preheat the oven to four hundred levels F (two hundred stages C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
Place the bell pepper halves open side up inside the organized baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
Bake for 15 mins in the preheated oven, then cast off the aluminum foil, and preserve baking for an extra 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are similarly precise served hot or cold.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it lightly, and make clean-up easier.

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