Roasted Red Pepper Stew

Instructions

1. 1

   Preheat the oven to 200°C (400¿t).

   Tip: Use a convection setting for even roasting.

2. 2

   Place the red bell peppers, onions, ginger, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Roast in the oven for 25 minutes, or until the vegetables are tender.

   Tip: Stir occasionally to prevent burning.

3. 3

   Transfer the roasted vegetables to a large pot or Dutch oven. Add the crushed tomatoes, canned tomatoes, red wine (if using), chicken broth, bay leaves, and thyme. Stir to combine.

   Tip: Bring the stew to a simmer over medium heat.

4. 4

   Reduce the heat to low and let the stew simmer for 10 minutes, or until the flavors have melded together.

   Tip: Season with salt and black pepper to taste.

5. 5

   Serve the stew hot, garnished with fresh herbs if desired.

   Tip: Serve with crusty bread or over rice or quinoa.