Roasted Bell Peppers with Garlic


  • 6 bell peppers (2 red, 2 green and 2 yellow or orange)
  • 1/2 cup extra virgin olive oil
  • 6-8 cloves garlic, thinly sliced
  • 12 fresh basil leaves
  • 1/2 tbs oregano
  • kosher salt and black pepper to taste
These delicious peppers are great to serve with crusty bread and cheese or as a wonderful addition to salads.

  •  Roast, peel and seed the peppers.
  • Cut them into sixths lengthwise.
  • Drizzle a little oil in the bottom of a glass baking dish, then arrange about one-third of the peppers in the dish, scatter about one- third of the garlic and half the herbs over them.
  • Season with salt and pepper, then drizzle with a little more oil.
  • Cover the dish tightly with plastic wrap and let marinate at room temperature for about 4 hours.
  • Serve at room temperature.

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