I had some tomato’s and peppers that were getting a little soft so a roasted soup was the answer to not wasting them! The veggies taste so amazing that I ate half of them straight out of the pan!
- 3 Tbsp Olive Oil
- 1 med onion, wedged
- 4 big handfuls of cherry or smallish tomato’s
- 12 lg red peppers, chunked
- 3 cloves garlic
- Epicure’s Chili Garlic Salt
- 1/2 tsp Coconut Sugar
- Epicure’s Veg Bouillon mix
Using your large Everything Pan or a lg Frying Pan cover the pan with your olive oil. Toss in all your veggies and coat with oil and grind on 2o turns of your Chili Garlic salt.
Roasting Tomato & Pepper for Soup
Put in a 425 oven for 4o mins until some are slightly starting to brown and onion has yellowed and juices are bubbly. This is SOOO delish if you’re like me you’ll eat 1/4 of it right out of the pan. DON’T make these on a cookie sheet, they’ll burn rather than carmelize.
Transfer to your Epicure Multipot, add a cup of water and a tsp of Epicure’s dry bouillon mix. Heat and enjoy!