To Roast Bell Pepper Quarters or Strips
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.
Ingredients
- 6 to 8 medium red bell peppers
- 2 garlic cloves
- One-quarter of a cup of extra-virgin olive oil
- 2 tablespoons of coarsely chopped fresh rosemary
- Salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cut the bell peppers into quarters, and remove the seeds, cores, and ribs. Or cut the quarters into one-half-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 charred around the edges. Let cool on the baking sheet. Store in a covered container in the refrigerator for 1 week.