Roasted Peppers with Garlic and Herbs

Name: Roasted Peppers with Garlic and Herbs
Ingredients: 4 bell peppers (red, yellow, or orange), halved and seeded; 2 tablespoons extra-virgin olive oil; 2 garlic cloves, thinly sliced; 0.25 teaspoon dried oregano; Coarse salt and ground pepper; Fresh basil leaves, torn

3.2

(91)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on May 11, 2018

Servings:

4

This side pairs well with London broil, lamb burgers, or grilled chicken.

Ingredients

4 bell peppers (red, yellow, or orange), halved and seeded
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
¼ teaspoon dried oregano
Coarse salt and ground pepper
Fresh basil leaves, torn

Directions

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.

Roland Bello

Originally appeared: Everyday Food, June 2010