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This is a great side dish that can be made up to 3 days in advance and refrigerated. It’s best served at room temperature.
1 container grape tomatoes
1 bag mini peppers, cut in half
2 cloves fresh garlic, sliced
3 tablespoons oil, such as Gefen Canola Oil
2 teaspoons everything seasoning mix, such as Pereg
1/2 teaspoon salt
dash black pepper
1 teaspoon sugar
dash of cayenne pepper
handful fresh parsley, chopped
Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.
Combine all ingredients and place on cookie sheet.
Roast for 25 minutes. Let cool.
Store in the fridge. Bring to room temperature before serving.
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Delicious!
Delicious change from fresh salads! Great for Shabbos and Yom Tov! We did half the tomatoes as we like peppers better. We also used frozen garlic cubes as that’s what we had on hand.
I also did not have everything spice mix so we used a combination of salt, garlic, basil and black pepper. It was delicious!