Roasting peppers and tomatoes

I greased a baking sheet, put my oven on broil and prepped some peppers and tomatoes from the garden of the woman who owns the chickens we are watching.

I took one yellow and one red pepper and halved them, cleaning out the stems, seeds and pith. I laid them on the sheet. I also added some small tomatoes of various varieties.

I placed the cookie sheet on the middle oven rack and broiled for five minutes. I pulled the cookie sheet out and sprinkled the tomatoes with garlic powder and four color pepper. I flipped the peppers.

Put everything in again for another five minutes.

Shook the tomatoes around and flipped the peppers one last time.

Broiled a last five minutes and placed everything in my Pfaltzgraf casserole dish and covered for about 30 minutes. They will finish cooking and cool on the counter, no more heat, and then I'll peel the skin off.