SLOW-COOKED BELL PEPPERS WITH BAY LEAVES AND OREGANO
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.
Provided by Claire Saffitz
Categories Bon Appétit Vegetable Vegetarian Side Bell Pepper Garlic Condiment Oregano Wheat/Gluten-Free Dairy Free Vegan
Yield 6 servings
Number Of Ingredients 7
Steps:
- 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.
- 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.
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