Roasted peppers and cherry tomatoes

Here’s what to do when you want some simple roasted peppers!

Ingredients:
4-5 of each: baby red bell pepper and baby yellow bell pepper
About 15 cherry tomatoes
1/2 Tbs olive oil (or less)
Salt and pepper to taste

Directions:
– Preheat oven to 350 degrees
-Wash the peppers and tomatoes. (Leave the bell peppers whole – if they are the baby variety).
-Transfer to a bowl and use your hands to toss with the olive oil and s & p.
-Line a baking dish with foil and spread the bell peppers out.
-Roast in the oven for 10-15 mins then put the tomatoes on the dish and back in the oven for a few more minutes- just until the skin on some of the peppers and tomatoes is breaking and parts of them are slightly browned.
– You may need to turn the broiler on high for a couple minutes but watch them closely if you do this so they do not burn.

Serve as a side dish, sliced in wraps and sandwiches, in hummus, salads, etc.