Roasted peppers with tomatoes
Another non-soup option. But so simple, so delicious, I might even give up soup to feast
on these all summer long. They're sweet, a little charred, and perfect whether hot, cold,
or at room temperature.
8 red or yellow bell peppers cut in big chunks; pith removed
3 pints of grape tomatoes
1 chopped vidalia or 4 chopped shallots
Olive oil
Salt
Pepper
Basil
Parsley
Arrange peppers and tomatoes in a single layer on two large, flat pans (jelly roll are best). Drizzle with a little oil, then add salt,
pepper, onions/shallots, and herbs. Toss with HANDS, and roast at 450 for 40 minutes until peppers are partially black.
