Best 5 Garden Roasted Tomatoes With Peppers Onions Recipes

If you're looking for a side dish that is packed with flavor, garden roasted tomatoes with peppers and onions is your answer. This easy-to-make dish is perfect for summer when fresh produce is at its peak. Simply toss your ingredients with olive oil, salt, and pepper, and roast them in the oven until they are tender and caramelized. Serve them as a side dish to grilled meats or fish, or enjoy them on their own as a vegetarian main course.

Let's cook with our recipes!

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories Side Dish Vegetables Tomatoes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

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
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

ROASTED PEPPERS WITH TOMATOES

Roasted Peppers with Tomatoes image

Provided by Sheila Lukins

Categories Garlic Tomato Appetizer Side Roast Bell Pepper Summer Healthy Capers Parade

Number Of Ingredients 8

Ingredients

3 each red and yellow bell peppers, stemmed, seeded and halved lengthwise
1/4 cup extra-virgin olive oil
3 cloves of garlic, thinly sliced
24 ripe red cherry or pear tomatoes, stemmed
24 ripe yellow cherry or pear tomatoes, stemmed
2 to 3 tablespoons drained tiny capers
1 to 2 tablespoons fresh thyme
Coarse salt and freshly ground black pepper, to taste

Steps:

1. Preheat the oven to 425°F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.
2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.
3. To serve, arrange the peppers on a platter in alternating colors.

ROASTED TOMATOES, RED ONION AND GARLIC

Roasted Tomatoes, Red Onion and Garlic image

Make and share this Roasted Tomatoes, Red Onion and Garlic recipe from Food.com.

Provided by Derf2440

Categories Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 whole garlic head
4 -5 large ripe tomatoes
2 medium red onions
vegetable oil cooking spray
salt
1 small seeded finely chopped fresh jalapeno pepper (or crushed chilli flakes)
1/4-1/2 teaspoon ground coriander
3 -4 tablespoons extra virgin olive oil
parsley, finely chopped

Steps:

First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel.
Set aside.
cut 1/4 inch slices of tomatoes.
cut thin- 1/8 inch slices of red onion.
spray 9x 13 oven dish with veggie spray.
Place alternate slices of tomatoes and red onion slightly overlapping, in rows.
Sprinkle with salt to taste.
Sprinkle, evenly, jalapeno or chilli flakes.
Sprinkle evenly, preroasted garlic cloves.
Whisk together coriander and olive oil.
Drizzle evenly over all.
Sprinkle with parsley.
Bake in 350 degree oven for 20-25 minutes .

TOMATOES WITH ROASTED GARLIC, PEARL ONIONS AND MOZZARELLA CHEESE

Tomatoes With Roasted Garlic, Pearl Onions and Mozzarella Cheese image

Garden Fresh Juicy Sweet Summer Tomatoes topped with roasted sweet garlic, roasted sweet pearl onions, mozzarella cheese and fresh basil. Splashed with olive oil and balsamic vinegar.

Provided by Rita1652

Categories Cheese

Time 10m

Yield 6-10 serving(s)

Number Of Ingredients 8

Ingredients

5 large tomatoes or 5 large yellow tomatoes, sliced
16 ounces mozzarella cheese, sliced
5 -10 roasted garlic, with pearl onions and herbs (Roasted Garlic & Pearl Onions With Herbs-)
10 basil leaves (green, purple & or baby)
1/8 cup olive oil
1/4 cup balsamic vinegar
1 sprig fresh rosemary, chopped (two inch sprig)
salt and pepper

Steps:

On a large platter place tomatoes slices.
Following with the rest of the ingredients. Serve and enjoy.

ROASTED TOMATO AND RED PEPPER GAZPACHO

Roasted Tomato and Red Pepper Gazpacho image

Categories Soup/Stew Onion Pepper Tomato Appetizer Roast Cucumber Summer Vegan Bon Appétit Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 9

Ingredients

4 pounds plum tomatoes, halved
5 large red bell peppers, divided
4 medium-size red onions, divided
1/2 cup extra-virgin olive oil
3 cups water, divided
3 tablespoons Sherry wine vinegar
1 teaspoon hot pepper sauce
1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)
Extra-virgin olive oil

Steps:

Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.

Tips:

- For the best flavor, use ripe, in-season tomatoes. - Cherry or grape tomatoes can be roasted whole, while larger tomatoes should be cut into wedges or slices. - Toss the tomatoes and vegetables with olive oil, salt, and pepper before roasting. This will help them caramelize and brown. - Use a variety of vegetables in your roasted vegetable dish. Some good options include bell peppers, onions, zucchini, and squash. - Roast the vegetables at a high temperature (400-425°F) for about 20 minutes, or until they are tender and slightly charred. - Serve the roasted vegetables immediately as a side dish, or use them in salads, pasta dishes, or sandwiches.

Conclusion:

Roasted tomatoes and vegetables are a delicious and healthy side dish that can be enjoyed all year round. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and nutritious. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next dinner party, roasted tomatoes and vegetables are a great option. So next time you are at the grocery store, pick up some fresh tomatoes and vegetables and give this recipe a try. You won't be disappointed!