Source: dLife

Sweet and tangy marinated tomatoes and roasted red peppers.

Servings

4 medium tomatoes , each cut into 4 slices
2 tbsp balsamic vinegar , divided
1 tbsp light honey
0.25 tsp salt
0.25 tsp black pepper
1 large red bell peppers
1 large yellow bell pepppers
1 tbsp red wine vinegar
2 tsp olive oil
1 medium garlic cloves , minced
0.25 cup capers, drained

1 Preheat broiler.
2 Lay tomato slices in one layer on a plate. Whisk together 1 tablespoon vinegar with honey and pour over top of tomatoes. Season with salt and pepper. Let sit 15 minutes.
3 Slice bell peppers in half and remove seeds and membranes. Lay peppers, flesh side down on a baking sheet covered with foil. Place peppers under broiler for 10 minutes or until skin in blackened. Put peppers in a resealable plastic bag and let sit 10 minutes. Remove skin and cut pepper into strips.
4 Whisk together 1 tablespoon balsamic vinegar, red wine vinegar, oil, and garlic. Toss mixture with peppers and capers. Spoon pepper mixture over tomato slices.