Roasted Peppers With Tomatoes

• 3 each red and yellow bell peppers, stemmed, seeded and halved lengthwise
• 1/4 cup extra-virgin olive oil
• 3 cloves of garlic, thinly sliced
• 24 ripe red cherry or pear tomatoes, stemmed
• 24 ripe yellow cherry or pear tomatoes, stemmed
• 2 to 3 tablespoons drained tiny capers
• 1 to 2 tablespoons fresh thyme
• Coarse salt and freshly ground black pepper, to taste

1. 1. Preheat the oven to 425u0b0F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.
2. 2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.
3. 3. To serve, arrange the peppers on a platter in alternating colors.

bell peppers, extravirgin olive oil, garlic, red cherry, yellow cherry, capers, thyme, salt

Taken from www.epicurious.com/recipes/food/views/roasted-peppers-with-tomatoes-240808 (may not work)