I am a bit disappointed that the colours in these pics have not come out quite as vibrant as the dish is in real life, but you get the idea. It’s real simple, as previously mentioned. Simply chop up your sweet peppers (normal peps work dandy too), drop them and the cherry toms in an overproof dish. Drizzle gently with olive oil and liberally with balsamic vinegar and pop in the oven for around 30 minutes until roasted nicely.
This side dish is perfect with any meal pretty much – salads, BBQs, meat and two veg, fish, pasta. I challenge you to find you one meal where this dish does not belong. So enjoy the easy things in life and try this dish out - very, very scrummy.