- 4 red/green bell peppers
- 1 pint cherry tomatoes
- 1 medium onion
- 1 cup packed fresh basil leaves
- 3 garlic cloves
- about 3 tablespoons olive oil
Preheat oven to 425°F and lightly oil a large shallow baking pan.
Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.