Eosinophilic Esophagitis Friendly Herb-Roasted Bell Peppers with Garlic & Olive Oil
Total time55 min
Prep time10 min
Cook time30 min
4.8(29)
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Learn more →Ingredients
4 servings
- 4 large bell peppers (any mix of red, yellow, and orange)
- 3 tbsp extra virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 tbsp red wine vinegar
- ¼ tsp salt
- 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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