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|Peppers Roasted with Garlic, Basil and Tomatoes|
"This is a brilliant, beautiful, and quite simple vegetarian dish. The secret of the state-of-the-art flavor is inside the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon."
- olive oil-flavored cooking spray
- 1 green bell pepper, halved and seeded
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1 pint cherry tomatoes, halved
- half cup chopped fresh basil
- eight cloves garlic, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon freshly floor black pepper
- 1 tablespoon herb vinegar, or to taste
|Prep : 10M||Cook : 6M||Ready in : 40M|
- Preheat the oven to 400 levels F (2 hundred degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
- Place the bell pepper halves open facet up within the prepared baking dish. In a medium bowl, toss collectively the cherry tomatoes, basil and garlic. Fill every pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
- Bake for 15 mins inside the preheated oven, then put off the aluminum foil, and retain baking for an additional 15 mins. Remove from the oven, and sprinkle with herb vinegar. These are equally accurate served warm or cold.
- Reynolds® Aluminum foil may be used to maintain meals wet, prepare dinner it evenly, and make clean-up simpler.
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