2 red peppers, halved lengthways
2 yellow pepper, halved lengthways
olive oil for brushing
8 oz red cherry tomatoes
8 oz yellow cherry tomatoes
4 tablespoon olive oil
1tablespoon balsamic vinegar
1 tablespoon honey
2 cloves garlic
2 teaspoon fresh rosemary, chopped
1 teaspoon lemon zest
Preheat oven to 450F
Scoop out and discard the seeds from the peppers
(but keep the stalks for decoration) and place them on a roasting pan. Brush with olive oil. Roast for about 30 minutes.
Remove from the oven.
Toss all other ingredients together and spoon into the roasted peppers.
Return to oven and bake another 20 minutes until golden and tender