Saturday, July 22, 2017

Roasted Peppers with Garlic and Herbs

Source: Everyday Food, June 2010


4 bell peppers (green or red), halved and seeded
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon dried oregano
Coarse salt and ground pepper
Fresh basil leaves, torn


Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

No comments:

Post a Comment

Purchase a 2019 CSA Share

Join Our Mailing List


Facebook Fan

Our Newsletters

Looking for recipes?