Photo by Chelsie Craig, Food Styling by Claire Saffitz
Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.
Recipe information
Yield
6 servings
Ingredients
1 lb. any color bell peppers, halved, seeds and ribs removed
1/2 head of garlic
2 sprigs oregano
2 dried bay leaves
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. sherry vinegar
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°F. Toss bell peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. baking dish to combine.
Step 2
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes. Let cool slightly, then add vinegar and toss to coat.
Recipe notes
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