Bell Pepper and Cherry Tomato Confit
Bell Pepper and Cherry Tomato Confit
Rating: (1 rated)
  • 2 red bell peppers, seeded and cubed
  • 2 onions, thinly sliced
  • 2 tbsp (30 ml) olive oil
  • 2 cups (280 g) halved cherry tomatoes
  • 3 tbsp chopped cilantro
  • Preparation
  • With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
  • On the prepared sheet, toss the bell peppers and onions with the oil. Season with salt and pepper. Roast for 20 minutes, then add the tomatoes. Continue roasting for 7 minutes or until the tomatoes soften. Sprinkle with the cilantro.
  • Delicious served with brown rice and lentil fritters (see recipe).
  • Description
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