Appetizers > Garlic > Side Dishes > Roasted Peppers & Garlic >
Roasted Peppers & Garlic
8 bell peppers (mixture of green, orange, red & yellow)
4 medium onions, peeled & cut in half lengthwise
6 large garlic bulbs, cut in half
Salt & black pepper
Fresh thyme, chopped (for garnish)
5 to 7 cloves garlic, sliced (for garnish)
Heat oven to 375-degrees F. Cut onions in half lengthwise. Cut the garlic in half across cloves, removing excess skin. Pierce the bell peppers once or twice to allow steam to escape. Brush onions, garlic and bell peppers generously with olive oil; sprinkle with salt and black pepper. Roast on a rack in a shallow pan for approximately forty-five minutes.
Suggestion: Arrange roasted bell peppers on a platter with fresh thyme and extra sliced garlic cloves for garnish.
*Recipe derived from Garlic Festival.
Food Fare Culinary Collection: Garlic Galore
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