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Slow-Cooked Bell Peppers with Bay Leaves and Oregano

5.0

(6)

This image may contain Food Dish Meal Plant and Curry
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

½

head of garlic

2

sprigs oregano

2

dried bay leaves

½

cup extra-virgin olive oil

¾

tsp. kosher salt

1

Tbsp. sherry vinegar

Preparation

  1. Step 1

    Place a rack in middle of oven and preheat to 350��. Toss bell peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. baking dish to combine.

    Photo by Chelsie Craig, food styling by Claire Saffitz

    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.

Explore Bon AppétitCondimentAmericanBell PepperVegetableOreganoEasySideVegetarianVeganDairy-FreeGluten-FreeNut-FreeHealthyishRoast
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Reviews (6)

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  • Easy. Keeper. Used Aura peppers (yellow - orange) and Italian sweet peppers (red). Works with a little less EVOO if you're being ingredient 'thrifty' but the oil at end is so good for dipping bread.

    • dimmerswitch

    • Boise ID

    • 9/29/2021

  • These are TOO good. I add more sherry vinegar, but otherwise this is perfect.

    • VikaBella

    • Queens, NY

    • 5/3/2020