Slow-cooked bell peppers with bay leaves and oregano recipe

Ingredients for Slow-cooked bell peppers with bay leaves and oregano

• 450 g pepper, halved, deseeded

• 1/2 head garlic

• 2 sprigs oregano

• 2 dried bay leaves

• 120 ml extra-virgin olive oil

• 5 g kosher salt

• 15 ml sherry vinegar

How to make Slow-cooked bell peppers with bay leaves and oregano

1. Place a rack in the middle of the oven and preheat to 180°C (fan 160°C).

2. Toss the bell peppers, garlic, oregano, bay leaves, oil, and salt together in a shallow 1.5 L baking dish until well combined.

3. Turn the garlic cut side down and roast the vegetables, tossing them 2 or 3 times, for 80–90 minutes, until they are golden brown, very tender, and the edges are crisp.

4. Allow the vegetables to cool slightly, then add the vinegar and toss to coat.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.