If you can’t decide whether to serve a meze, a starter, or a simple salad, this roasted bell pepper and tomato salad fits right in. Made with oven-roasted peppers, soft tomatoes, garlic, and olive oil, it works equally well on a Mediterranean meze table, as a light appetizer, or as an easy side dish to place in the middle of the table with bread. Ingredients 2–3 bell peppers (red, yellow, or orange), halved and seeds removed 4–5 medium tomatoes, halved Extra virgin olive oil