Low Sodium Herb-Roasted Bell Peppers with Garlic & Olive Oil

Total time55 min

Prep time10 min

Cook time30 min

Low Sodium Herb-Roasted Bell Peppers with Garlic & Olive Oil

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Ingredients

4 servings

4 large bell peppers (any mix of red, yellow, and orange)
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3 tbsp extra virgin olive oil, divided
3 cloves garlic, thinly sliced
1 tbsp red wine vinegar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh flat-leaf parsley, roughly chopped
1 tbsp fresh basil leaves, torn (optional)

Instructions

1
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Place the whole bell peppers on a rimmed baking sheet and rub each one with 1 tbsp of the olive oil total, turning to coat all sides.
2
Broil the peppers, turning with tongs every 5–6 minutes, until the skin is deeply charred and blistered on all sides and the peppers have collapsed slightly, 25–30 minutes total.

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