Bell Pepper Halves Roasted with Mushrooms, Garlic, Basil and Tomatoes
Oh yeah, this is something you simply have to try. It is so very easy to do and very healthy.
4 tbs. Extra Virgin Olive Oil
2 Green Bell Peppers, halved lengthwise and seeded
2 Red Bell Peppers, halved lengthwise and seeded
1 Yellow Bell Peppers, halved lengthwise and seeded
1 lb. Cremini Mushrooms, diced
1 lb. Cherry Tomatoes, halved
1 cup fresh Basil, chopped and divided
12 cloves Garlic, crushed and minced
2 tbs. Balsamic Vinegar, or to taste
1 tbs. Dijon Mustard
Dash or Oregano
Salt and freshly Ground Black Pepper to taste
Preheat the oven to 400 degrees F.
In a large bowl add the peppers, and 2 tablespoons of olive oil and massage the peppers with oil.
Place the bell pepper halves open side up in a baking pan. In a bowl, toss together the mushrooms, 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.
In another bowl, whisk together the remaining olive oil, vinegar, mustard, oregano, a little basil and salt and pepper. Drizzle the mixture over the peppers. Cover the peppers with aluminum foil.
Bake for 15 minutes in the oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Serve as a side dish or for me this is the main course. Just add a salad and some fresh bread and I am a happy camper.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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