2 each, red, yellow, and orange bell peppers

4 tomatoes, halved

1 tbsp olive oil

3 garlic cloves, chopped

1 onion, sliced in rings

2 tbsp fresh thyme

Salt and pepper

Halve and seed the n ell peppers.  Place them, cut-side down, on a cookie sheet and cook uner a preheated broiler for 10 minutes.  Add the tomatoes to the bell peppers and tomatoes are charred. 

Put the bell peppers into a plastic bag for 10 minutes to sweat, which will make the skin easier to peel.  Remove the tomato skins and roughly chop the flesh.   Peel the skins from the bell peppers and slice the flesh into strips

Heat the oil in a large skillet and fry the garlic and onion for 3-4  minutes or until softened.  Add the bell peppers and tomatoes to the skillet and cook for 5 minutes.  Stir in the fresh thyme and season to taste with salt and pepper. 

Transfer to serving bowls and serve warm or chilled. 

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