Roasted Peppers with Garlic

Ingredients

• Mixed bell peppers (red, yellow, orange) 4 medium
• Garlic cloves 4
• Extra virgin olive oil 3 tbsp
• Dried oregano 1 tsp
• Fresh parsley small bunch, chopped
• Salt to taste
• Black pepper to taste
• Red wine vinegar or lemon juice (optional) 1 tbsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Wash the bell peppers, remove the seeds and membranes, and cut them into roughly 2-3 cm chunks.
3. Peel and thinly slice the garlic cloves.
4. Place the pepper chunks and sliced garlic in a large roasting tin or on a baking tray.
5. Drizzle with the extra virgin olive oil, sprinkle over the dried oregano, salt, and black pepper. Toss everything together to ensure the peppers are evenly coated.
6. Roast in the preheated oven for 25-30 minutes, or until the peppers are tender and slightly caramelised, turning them halfway through.
7. Once roasted, remove from the oven. If using, drizzle with red wine vinegar or lemon juice and toss gently.
8. Stir in most of the chopped fresh parsley, reserving a little for garnish. Serve warm or at room temperature.