Anti Inflammatory Herb-Roasted Bell Peppers with Garlic & Olive Oil

Few dishes capture the spirit of eating well quite like a platter of silky, broiler-charred peppers draped in good olive oil and fresh herbs. Red, yellow, and orange bell peppers are loaded with antioxidants and vitamin C, and the broiling process concentrates their natural sweetness while keeping every ingredient on the list clean and whole. Extra virgin olive oil and garlic are two of the most celebrated ingredients in an inflammation-conscious kitchen, and here they do double duty as both a cooking fat and a finishing dressing. A splash of red wine vinegar brightens everything up and helps the flavors meld as the peppers rest and marinate. The steaming step is the quiet genius of this recipe — it loosens the charred skins effortlessly and leaves the flesh impossibly tender without any added fats or processed shortcuts. Scattered with flat-leaf parsley and optional torn basil, the finished platter looks like something from a Mediterranean trattoria but comes together with minimal hands-on effort. Make a batch for four and let it sit overnight; the garlic-kissed dressing only gets better the longer it soaks in.

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