Roasted peppers with garlic and herbs make a delicious and versatile side dish or appetizer. The roasting process enhances the natural sweetness of the peppers and infuses them with rich, savory flavors. Here’s a simple recipe to prepare roasted peppers with garlic and herbs:
Roasted Peppers with Garlic and Herbs
Ingredients:
- 4 large bell peppers (any color, or a mix for variety)
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions:
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Preheat Oven: Preheat your oven to 400°F (200°C).
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Prepare Peppers:
- Cut the bell peppers in half lengthwise and remove the seeds and membranes.
- Cut each half into strips or leave them in larger pieces, depending on your preference.
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Season Peppers:
- Place the pepper pieces on a baking sheet lined with parchment paper or aluminum foil.
- Drizzle the olive oil over the peppers.
- Sprinkle the minced garlic, dried oregano, dried basil, thyme (if using), salt, and pepper evenly over the peppers.
- Toss the peppers to coat them evenly with the oil and seasonings.
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Roast Peppers:
- Spread the peppers out in a single layer on the baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the peppers are tender and have a nice, charred edge. You may want to flip them halfway through for even roasting.
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Garnish and Serve:
- Remove from the oven and let cool slightly.
- Garnish with fresh parsley or basil if desired.
- Serve warm or at room temperature.
Tips and Variations:
- Additions: You can include other vegetables like onions, cherry tomatoes, or zucchini on the baking sheet for a roasted vegetable medley.
- Marinade: For extra flavor, marinate the peppers in the olive oil and herbs for 30 minutes before roasting.
- Serving Suggestions: Roasted peppers can be served as a side dish, added to sandwiches or salads, or used as a topping for pizzas and pasta dishes.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Roasted peppers can also be frozen for up to 3 months.
This recipe is quite flexible, so feel free to experiment with different herbs and spices to suit your taste!
