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Bon Appétit

Slow-Cooked Bell Peppers with Bay Leaves and Oregano

By Claire Saffitz

4.6

(7)

Roasted bell pepper halves with half head of garlic and thyme sprig in white oval baking dish on marble surface.
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

  1. 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.

TagsMediterraneanBell PepperVegetableOreganoHerbs & SpicesGarlicRoot VegetableSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianKetoEasy5 Ingredients or FewerRoastBon Appétit

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