Slow-Cooked Bell Peppers

Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a side, or chop them up and mix into a salad.

Ingredients

• 4 red bell peppers, halved, seeds and ribs removed
• 1/2 head of garlic
• 2 sprigs oregano
• 2 dried bay leaves
• 1/2 cup (120 ml) extra-virgin olive oil
• 3/4 tsp. (4 ml) kosher salt

Method

1. Place a rack in the middle of the oven and preheat to 350°F (175°C).
2. Toss the bell peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. (1.89 L) baking dish to combine.
3. Turn the garlic cut side down, then roast the vegetables, tossing 2 or 3 times, until golden brown, very tender, and the edges are crisp, 80 to 90 minutes.