This is my take on a traditional tuscan tomato and pepper stew.  This stew is usually simmered in a pot for an hour or so, until the peppers and tomatoes practically melt into each other.

Roasting the vegetables concentrates their flavor and results in a drier dish with more texture than the stewed version (not that there’s anything wrong with the stewed version).  The peppers take on a smokey flavor from roasting on their own for a while before adding the tomatoes.

Although this dish takes the same amount of time to cook as the stewed version, it is a nice variation to have in the summer with other grilled meats or fish–it goes well with almost anything from the grill.

Roasted Pepperonata

serves 3 – 4

6 red peppers, cut into 1″ wide strips

4 ripe plum tomatoes, cut lengthwise into 1″ wide wedges

4 tbls olive oil

2 tbls pitted nicoise olives

salt and pepper to taste

1 tbl chives for sprinkling

Preheat oven to 400 degrees.  Toss peppers with olive oil, salt and pepper and begin roasting in 2 separate pans, so that the peppers have plenty of room around them in the pan.  This will begin to caramelize them.

After roasting for about 20 minutes, combine the peppers in one tray and add tomatoes. Sprinkle on a bit more salt and continue roasting for another half-hour.  Add olives and roast for another 10 minutes.  Sprinkle with chives and serve.