Slow Cooked Bell Peppers With Bay Leaves And Oregano Recipes

SLOW-COOKED BELL PEPPERS WITH BAY LEAVES AND OREGANO

Slow-Cooked Bell Peppers with Bay Leaves and Oregano image

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

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

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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