These-Have-Been-In-The-Fridge-Too-Long Vegetable Roast

Today my mother asked me to deal with all the bell peppers that had been left in the fridge all week. My go-to with bell peppers is usually to roast them – I love how sweet and complex the flavors become, and roasted bell peppers are so much more versatile than raw ones, in my opinion.

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Since I was going to be using the oven, I decided that I might as well make dinner, and hence, my produce-drawer-clearing roast was birthed!

Ingredients
+ 2 Red or Yellow Bell Peppers*
+ 3 Tomatoes
+ 3 Onions
+ 1 Head Garlic
+ Thyme
+ Oregano
+ 1 Mozzarella Ball
+ 1/4 Cup Olive Oil (roughly)
+ 1/5  Cup Balsamic Vinegar (roughly)
+ Salt
+ Pepper
Instructions
1. Preheat the oven to 175° Celsius
2. Cut out the green circle where the stem to attach to the tomatoes using a sharp knife, then place the tomatoes cut-side down in a baking dish. Make a cross-shaped slit on the skin of the tomato on the side that faces up, so that the steam can escape when it’s cooking
3. Peel and slice onions in half, then place those and the whole head of garlic (unpeeled) in the baking dish with the tomatoes
4. Drizzle the vegetables with the olive oil and balsamic. Season generously with salt, pepper, thyme ad oregano
5. Place the bell pepper on a foil-lined baking tray
6. Place the baking tray and dish into the oven. Let roast for about 30 minutes while you enjoy a glass of cheap wine
7. Remove the bell peppers from the oven. They should be slightly blackened. Place them in a pot with the lid on (make sure the lid doesn’t have a steam vent), and let cool (20 minutes)**
8. Remove the baking dish from the oven after it’s been roasting for a total of 45 minutes. Let cool
9. Peel the skin off of the bell peppers and remove the stems and seeds, leaving yourself with something that looks like a fillet of roasted pepper. Slice the fillets into 1 inch strips
10. Break up the head of garlic and remove the skin from the cloves. Place the peeled cloves back in the baking dish
11. Peel the skin off the tomatoes, then roughly slice them and the onions into bite-size pieces
12. Place the sliced roasted bell pepper into the baking dish with the rest of the vegetables. Tear the mozzarella ball and place the pieces on top of the vegetables
13. Return the tray to the oven for another ten minutes to melt the cheese and voila!

* I actually roasted and peeled 6 bell peppers, but I saved the rest for salad/sandwich purposes

** This is meant to let the bell peppers steam while they cool so that the skin separates from the flesh and makes the peppers easier to peel

Calories: irrelevant in the face of such deliciousness

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There you have it! A delicious, light dinner served with some good toasted home-made bread. I cut my bread into chunks and mixed it into the roast before serving so that it absorbed all the vegetable juices, but make sure you reserve some for mopping up the baking dish!

-Rhinibanini

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