Appetizers > Garlic > Side Dishes > Roasted Peppers & Garlic >
Roasted Peppers & Garlic
8 bell peppers of varying colors (red, green, yellow, orange)
4 medium onions, peeled
6 large garlic bulbs
Salt and pepper
Fresh thyme, chopped (may use dried)
5 to 7 cloves garlic, sliced
Heat oven to 375-degrees F. Cut onions in half lengthwise. Cut the garlic in half across cloves, removing excess skin (but not of it). Pierce the peppers once or twice to allow steam to escape. Brush vegetables generously with olive oil, sprinkle with salt, pepper and thyme. Roast on a rack in a shallow pan for approximately forty-five minutes. Arrange on a platter with fresh herbs for garnish.
*Recipe source: Garlic Festival.
Food Fare Culinary Collection: Garlic Galore
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