Bell Pepper and Cherry Tomato Confit

Name: Bell Pepper and Cherry Tomato Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving(s)
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

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Preparation 15 min
Cooking 30 min
Servings 4

Featured in RICARDO Magazine WINTER 2018

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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

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.

Bell Pepper and Cherry Tomato Confit

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Ingredients

Preparation

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