Recipe by amanda1432
"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."
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olive oil-flavored cooking spray
green bell pepper, halved and seeded
red bell pepper, halved and seeded
yellow bell pepper, halved and seeded
cherry tomatoes, halved
chopped fresh basil
garlic, thinly sliced
freshly ground black pepper
herb vinegar, or to taste
I have been on the Ornish diet (very low fat vegetarian) for a couple of months. I love it, but it didn't take long to see this that this diet horrifies most Americans, and is very difficult to find recipes that accomodate my guidelines. I'm always looking for foods that will delight my guests without compromising my hard work. This one makes such a beautiful presentation and so savory, they will not even notice how healthy it is! I couldn't wait to try it, so just used what I had on hand, which meant only 2 cloves of garlic, cherry tomatoes and basil, from my garden, and a well-seasoned stone baking dish (so no oil needed). I sampled it with the 2 vinegars I had: balsamic, which was very robust. Used in very small quantity, not too bad. My favorite was a delicate unflavored brown rice vinegar. I heaped extra fresh (not cooked) basil, for more flavor & it was delicious. Next time will add even more herbs, like tarragon, chives, or rosemary, as well. I think cheese would mask the flowery flavor. I will make this often and have fun experimenting variations - thank you for submitting!
These peppers were pretty good. I added some chopped mushrooms and spring onions into the mix as well as some mozzarella cheese. I had leftovers which tasted better the next day re-heated! Will maybe make again.
was great but was even better with some fresh mozzeralla in small chunks (will slightly bake into the mix!)....yummmy!!!!
Delicious! I made a few changes, though. I added some chopped fresh mushrooms and some parmesan cheese to the mixture. I also topped with a sprinkling of soft whole wheat bread crumbs for the second 15 minutes in the oven. I didn't have any herb vinegar so I left that out and they were still excellent. My husband claims to hate peppers but he actually complimented me on how good these were.
I made this last night as a healthy and low-carb side dish to spicy sloppy joes. I think I forgot the garlic but I did mix in some steamed asparagus tips with the tomatoes and basil, and used balsamic vinegar. It was a big hit, and much more filling than I had anticipated!
quick & easy! I ended up adding some mozzarella as well as some Italian seasoned bread crumbs. VERY YUMMY! Will definitely make this one again! (oh, also I didn't have fresh basil so I used the dried kind... STILL YUMMY!)
I made these for a group of family and friends. They were awesome! I did quickly par-boil the peppers which made them a bit more tender, added a few toasted pine nuts, and a sprinkle of parm cheese. Excellent.
I haven't tried this recipe, yet. I bought the ingredients and will make it for our Super Bowl party. I wanted to make a suggestion, I think this recipe needs some cheese. I plan on adding some mozzarella cheese to the mixture.
* Percent Daily Values are based on a 2,000 calorie diet.
Peppers Roasted with Garlic, Basil and Tomatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 2
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