Bell Pepper and Cherry Tomato Confit
Bell Pepper and Cherry Tomato Confit
Ingredients
- 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
Instructions
- 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.
Bell Pepper and Cherry Tomato Confit