Roasted Peppers
This recipe is from the 2010 St. Mary's cookbook Keeping the Feast. Copies are available for $15; contact Sherrie Simmonds at [email protected] to arrange purchase and delivery.
Roasted Peppers
Kathryn McCormack
approximately 45 minutes prep and cook time, plus time to cool
Editor's note:
A sunny day calls for an equally bright table. These roasted peppers will bring the colors and flavors of summer to your next meal.
6 red, yellow, orange, or green bell peppers
12 garlic cloves
48 cherry or grape tomatoes
salt and pepper to taste
Italian seasoning (optional)
olive oil
Preheat oven to 350 degrees. Cut peppers in half lengthwise, leaving the stems on, and clean out the seeds. Place on a greased cookie sheet, cut side up. Into each pepper half, put 1 clove of garlic, cut into 4 slices, and 4 whole cherry tomatoes. Sprinkle peppers with salt, pepper, and Italian seasoning; then drizzle olive oil over them. Bake for 35 minutes, let cool, and serve at room temperature. Small peppers make good appetizers; larger peppers may be served as a side dish.