Herb-roasted peppers with garlic
0
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
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.
Ingredients
Red bell pepper
2 medium, cut in half and seeded
Yellow bell pepper
2 medium, cut in half and seeded
Garlic
6 clove(s), unpeeled
Fresh basil
¼ cup(s), fresh
Rosemary
¼ cup(s), fresh (or use 1/2 cup total of any fresh herbs)
Olive oil
1 tsp
Balsamic vinegar
1 tsp
Water
1 Tbsp
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste