Friday, November 11, 2011

Sheet Pan Peppers and Tomatoes

One of the easiest meals grandmas would prepare usually during the summer harvest is from Dad's garden Sheet Pan of Peppers and Tomatoes.

After roasting them she would serve them with fresh hot bread out of the oven.

This Italian sandwich is one of my all-time favorites and not only delicious but economical to make.






Shopping List to Make Sheet Pan Peppers and Tomatoes

  • Cuban or bell peppers, seeded and cut into strips plum tomatoes (around 1/2 inch slices)
  • cloves of fresh garlic sliced
  • extra-virgin olive oil
  • red wine vinegar
  • minced fresh oregano
  • sugar
  • salt and freshly ground pepper, to taste 
  • resh basil leaves and flat leaf minced Italian parsley

Other Vegetable Suggestions:

(this recipe works well with the below alternatives)


  1. Artichoke Hearts
  2. Zucchini sliced lengthwise in half
  3. Yellow squash thickly sliced
  4. Carrots (these will take 35 minutes to oven-bake)
  5. Whole peppers cleaned and sliced in half
  6. Eggplant thickly sliced
  7. Brussels Sprouts
  8. Baking thin sliced potatoes or sweet potatoes




Try Some Other Recipes We Love


Grilled Artichokes

Healthy Baked Chicken and Topped with Vegetables

Slow Cooker Stewed Tomatoes

Tomato Paste Recipe and more Tips Using Fresh Tomatoes


Sheet Pan Peppers and Tomatoes

Sheet Pan Peppers and Tomatoes
Yield: 6
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
One of the easiest meals grandmas would prepare usually during the summer harvest is from Dad's garden Sheet Pan Peppers and Tomatoes

Ingredients

  • 6 to 8 Cuban or Bell peppers, seeded and cut into strips
  • 4 sliced plum tomatoes (around 1/2 inch slices)
  • 4 to 5 cloves of fresh garlic sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons minced fresh oregano
  • 1 teaspoon sugar
  • salt and freshly ground pepper, to taste
  • 2 tablespoons each of fresh basil leaves and flat-leaf minced Italian parsley

Instructions

  1. Preheat an oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a very large bowl, add the oil 1 tablespoon of vinegar, oregano, sugar, salt, pepper, and 2 tablespoons of the sliced garlic mix together.
  3. Toss in the tomatoes and peppers to coat.
  4. Spread them onto the baking pan.
  5. Bake in the preheated oven for 18 minutes then turn them and continued to cook until they start to char.
  6. Remove from the oven and add the remaining garlic, and vinegar, garlic.
  7. Cool, and add the freshly torn basil and garlic.
  8. These are usually served on Italian hard-crusted bread or as a side dish with any meal.

Nutrition Facts

Calories

132.22

Fat (grams)

9.55 g

Sat. Fat (grams)

1.34 g

Carbs (grams)

11.94 g

Fiber (grams)

3.78 g

Net carbs

8.16 g

Sugar (grams)

7.64 g

Protein (grams)

1.98 g

Sodium (milligrams)

41.81 mg

Cholesterol (grams)

0 mg

Similar Recipes

Italian Stuffed Pepper Soup

Italian Sauteed Peppers

Unstuffed Pepper Skillet

https://www.whatscookinitalianstylecuisine.com/2011/11/homemade-pizza-with-roasted-peppers-and.html
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roasted peppers and tomatoes, sheet pan peppers and tomato, Italian roasted peppers and tomatoes
sheet pan recipes, roasted peppers recipes, Italian sheet pan recipes, sandwich filling recipes
Italian



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