garden roasted tomatoes with peppers & onions

Name: GARDEN ROASTED TOMATOES WITH PEPPERS & ONIONS
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2-2 pint(s) grape or cherry tomatoes; 2 stalk(s) celery chopped; 1 large yellow onion chopped; 2 large jalapeno peppers, seeded & chopped; 3 medium hungarian peppers, seeded & choped; 1 medium bell pepper, seeded & chopped; 3-4 tablespoon(s) extra virgin olive oil; 3-4 clove(s) garlic minced; 2 teaspoon(s) steak seasoning, or kosher salt & course ground pepper; 3-4 tablespoon(s) fresh chive, chopped

34 Pinches 1 Photo

Rose Mary Mogan

Sauk Village, IL

Updated on Dec 1, 2025

This Is a quick & easy side dish from our garden. It is so simple fresh tasty and delicious. The tomatoes were given to my husband by a coworker, and the peppers are from our garden. It is quick summer side dish to accompany any meal. You can add what ever vegetables you like squash or zucchini, other fresh herbs & parsley , and thy are delicious. These were gone so fast that I barely had time to get a picture before they went into the oven, let alone after they came out. The flavors are so fresh & tasty. I will be making them again real soon and get another picture or two.

Rate

prep time 15 Min

cook time 25 Min

method Roast

yield 4-6 depending on portion size

Ingredients

1 1/2-2 pints grape or cherry tomatoes
2 stalks celery chopped
1 large yellow onion chopped
2 large jalapeno peppers, seeded & chopped
3 medium hungarian peppers, seeded & choped
1 medium bell pepper, seeded & chopped
3-4 tablespoons extra virgin olive oil
3-4 cloves garlic minced
2 teaspoons steak seasoning, or kosher salt & course ground pepper
3-4 tablespoons fresh chive, chopped

How To Make garden roasted tomatoes with peppers & onions

Step 1

Wash, prep and chop the veggies that you plan to use for this dish. Add them all to a large bowl. Dry with a paper towel to remove any excess water.

Step 2

Spray a Jelly roll style pan with nonstick cooking spray. add all the veggies in a single layer, then drizzle with olive oil and sprinkle with steak seasoning. Be sure all of the veggies are coated with the spices.
Step 3

Place in pre heated 425 degree F. oven and roast for 20 to 25 minutes until veggies are tender and tomatoes begin to wither somewhat from the heat. Remove and serve immediately while still hot. NOTE: MAY ADD SOME FRESHLY SHREDDED PARMESAN CHEESE OVER VEGGIES WHILE STILL HOT IF DESIRED. It is really yummy.
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Nutrition Facts

(per serving*)

calories: 158kcal, carbohydrates: 15g, cholesterol: 0mg, fat: 11g, fiber: 3g, protein: 3g, saturated fat: 2g, sodium: 1202mg, sugar: 8g, unsaturated fat: 9g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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