So, like any normal, sane, and decent person, I love bell peppers.
Okay, like any person who likes bell peppers, I… like bell peppers.
I love ‘em in salad, on pizza, as an appetizer on a veggie tray, and most other normal ways they can be eaten. They don’t even have to be raw! I love them pickled, stir-fried, barbequed, and oven-roasted.
So, often enough, long about this time of the year, when the weather turns cold, I will get some bell peppers from the store and roast them.
I don’t really do anything special—it’s about a 45-minute process total, but dagnabbit, they turn out so tasty!
So, here’s my prep, complete with pictures.
First, I foil-line my pans, even the non-stick ones. Bell peppers stick. I also coat the foil with a thin layer of olive oil. Then, I cut the bell peppers into chunks and place them skin-down on the foil.
After that, I pour a little more olive oil on the peppers, as well as some “Italian Street Fair” from the Spice & Tea Exchange. I stir the peppers to coat them.
Next, I add some pepper, thyme, basil, and rosemary and stir some more, and put the peppers in at 425 F for 15 minutes.
After 15 minutes, I check and stir the peppers, then set the timer for another 20 minutes.