Wash the Tomatoes and Peppers
Chop the Red Pepper into slices and halve the Cherry Tomatoes (or cut larger Tomatoes into more pieces!)
Lay the Peppers and Tomatoes out on a baking tray and brush them really lightly with some Olive Oil
Sprinkle with a little Salt and roast at 180˚c for 30 minutes or until starting to char slightly
Remove from the oven and cool
These Roasted Peppers and Tomatoes are a great addition or side to all sorts of dishes including pizza, pasta, salad, rice, risotto, pearl barley, bulgur wheat, couscous….
If you put them in a bowl and add a dash of Red Wine Vinegar, you get a slightly piquant taste, which goes brilliantly on salads, steamed green vegetables or as a salsa for grilled chicken or fish (Cider, White Wine, Balsamic, or Raspberry Vinegars would also work here!)
A good salad to go with the Roasted Red Pepper & Tomatoes would be Lettuce, Red Onion and crushed Almonds… With a grilled chicken breast this would make a very special salad (see smaller photo)