Roasted Bell Peppers

Roasting vegetables is a practical way to prepare them and also a solution when lacking creativity for side dishes.

Moreover, they can be easily used in other recipes.

Difficulty:

Easy Preparation: 10 min

Cooking: 30 min

Servings: Dad, mom, little one, and a bit for the baby's puree.

Ingredients:

• 3 cups of mini bell peppers, halved and deseeded (I used a mix of colors)

• 1 cup of mini onions (I used purple and white)
• 1 cup of grape tomatoes
• 4 cloves of garlic, crushed but with the skin on Sprigs of rosemary and thyme
• A drizzle of olive oil for drizzling Salt and pepper to taste

Instructions:

1. Place all the ingredients in a baking dish and drizzle with olive oil.
2. If the baking dish is not non-stick, I recommend greasing it with olive oil before adding the vegetables.
3. Cover with aluminum foil and bake in a medium oven for 15 minutes.
4. Remove the aluminum foil, stir the vegetables with a spoon, and return to the oven for another 15 minutes.
5. When the bottom starts to caramelize, you can take it out of the oven.