Photo of Herb-roasted peppers with garlic by WW

Herb-roasted peppers with garlic

Total Time
45 min
15 min
30 min
The transformative power of roasting is shown off to delicious effect in this colorful side dish. When roasted, bell peppers become tender and smoky and garlic cloves become soft and caramelized with a gentler, slightly sweet flavor. Here we’ve roasted individual cloves instead of a whole head of garlic, which speeds the process. Roasted garlic is something that you can’t have too much of though since it can be stirred into salad dressings, dips, and soups and used to season any type of protein. Add some additional cloves to the sheet pan and freeze for up to three months. If you’re short on time, you can jarred roasted red peppers instead of roasting your own.


Sweet red pepper(s)

2 medium, cut in half and seeded

Yellow pepper(s)

2 medium, cut in half and seeded


6 medium clove(s), unpeeled


¼ cup(s), fresh


¼ cup(s), fresh (or use 1/2 cup total of any fresh herbs)

Olive oil

1 tsp

Balsamic vinegar

1 tsp


1 Tbsp

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


  1. Preheat broiler.
  2. Place peppers cut side down on a nonstick baking sheet. Broil until blackened, about 10 minutes. Place peppers in a zip-close plastic bag for 15 minutes; remove and peel off skin with hands. Slice into strips.
  3. Reduce oven temperature to 400°F. Place garlic on a nonstick sheet pan and bake for 20 minutes; squeeze garlic out of peels.
  4. Place garlic, herbs, oil, vinegar, water, salt and pepper in a blender; purée.
  5. Add garlic mixture to peppers; toss to coat. Serve immediately or cover and refrigerate for up to 24 hours. Yields about 1/3 cup per serving.