6 bell peppers, seeded and cut into strips or bite-sized pieces
12 oz. cherry tomatoes, stemmed
4 to 5 garlic cloves, coarsely chopped
¼ cup extra-virgin olive oil
2 Tbsp. apple cider vinegar
2 tsp. minced fresh oregano, marjoram, or thyme leaves
Sea salt and freshly ground pepper (to taste)
2 Tbsp. fresh basil leaves, torn or finely shredded

Preheat an oven to 400⁰ F
In a large bowl, mix together the bell peppers, tomatoes, half of the garlic, the olive oil, half of the vinegar, the oregano, sea salt, and pepper
Mix well and spread out in a single layer in a large baking pan
Roast the vegetables for about 20 minutes
Remove from the oven, turn the vegetables so that they will brown evenly, and return them to the oven
Continue to roast until the peppers are slightly charred at the edges and the tomatoes are soft and tender and have begun to form a sauce (about 10 minutes more)
Remove from the oven and sprinkle with the remaining garlic to taste and remaining vinegar
Let cool until warm or room temperature
Garnish with the basil just before serving

photo credit