“Whereas it is very important to turn whole bell peppers while they char so that they roast evenly, no turning is necessary when the peppers are cut into pieces,” says Sasha Muniak, founder of Mangia.
6 to 8 medium red bell peppers
2 garlic cloves
¼ cup extra-virgin olive oil
2 tablespoons coarsely chopped fresh rosemary
Freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Cut the bell peppers into quarters, and remove the seeds, cores, and ribs. Or cut the quarters into ½ -inch-wide strips. Peel, trim, and thinly slice the garlic.
- In a bowl, combine the pepper quarters or strips, olive oil, sliced garlic, rosemary, and salt and pepper to taste; toss to coat well. Arrange the pieces in a single layer on a large baking sheet and roast about 40 minutes, until shared around the edges. Let cool on the baking sheet. Store in a covered container in the refrigerator for 1 week.