Roasted Peppers and Tomato

This side dish is delicious and sweet.

Yesterday a Facebook friend asked for help to stay away from the fast food every day. Every day? I was surprised. She said she was “seriously addicted to fast food.”  She’s busy – job, husband, 3 kids, Crossfit – I get it. Usually when someone goes public on FB, they are ready for a change. So, I wasn’t surprised when I saw her post a photo today of a lovely roast with onion, celery, carrots, and potatoes. She’s such a cutie – I just want her to fuel up for her life and to age well!

I encouraged her to make a plan, meal prep, pack healthy snacks and reward herself for doing well.  Every little bit helps. I hope she tries this recipe – it’s fast, colorful, and tweakable. Roasting the sweet peppers makes them sweeter than ever and they hold up well through several days in meal prep containers.  We may even get together one of these days and do a Someone’s in the Kitchen with Dinah…)

I cut 2 yellow peppers and two red peppers into 3-4 sections and removed the seeds. I rubbed them with coconut oil, along with several on-the-vine tomatoes. (These were a little bigger than cherry tomatoes)

I placed them on a baking sheet and sprinkled them with:

Smoked Paprika



Guava Wood Smoked Sea Salt

freshly ground black pepper, to taste

They went into a 400 degree oven for 20 minutes.

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