Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a side, or chop them up and mix into a salad.
- 4 red bell peppers, halved, seeds and ribs removed
- 1/2 head of garlic
- 2 sprigs oregano
- 2 dried bay leaves
- 1/2 cup extra-virgin olive oil
- 3/4 tsp. kosher salt
- Place a rack in middle of oven and preheat to 350°F. Toss bell peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes.