Slow-Cooked Bell Peppers with Bay Leaves and Oregano
Tender, golden-brown bell peppers slowly roasted with aromatic garlic, herbs, and olive oil, finished with a bright splash of sherry vinegar. This Mediterranean-style dish makes a perfect side or antipasto.
4 servings
1 hr 40 min
Ingredients
- •1 lb bell peppers
- •½ head garlic
- •2 sprigs oregano
- •2 pieces bay leaves
- •½ cup extra-virgin olive oil
- •¾ tsp kosher salt
- •1 Tbsp sherry vinegar
Cooking Instructions
- 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.
10 min
- 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.
90 min
