Provencal Roasted Bell Peppers with Garlic Heads
Bring a taste of the French countryside to your table with Provencal Roasted Bell Peppers with Garlic Heads, a vibrant and fragrant dish that celebrates the simplicity of Mediterranean flavors. This recipe features sweet, tender bell peppers in an array of colors, roasted to perfection alongside whole heads of caramelized garlic. Infused with the rustic aroma of fresh thyme and rosemary and drizzled with rich olive oil, this dish is seasoned simply with sea salt and black pepper to let the ingredients shine. Ready in under an hour, it’s an easy yet elegant option for a side dish, a topping for crusty bread, or a part of your next charcuterie spread. For a finishing touch, a drizzle of balsamic vinegar adds a hint of tangy sweetness, making every bite irresistible. Perfect for pairing with any Mediterranean-inspired meal, this recipe is as versatile as it is stunning.
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Recipe Information
Ingredients
- 4 large Bell peppers (assorted colors)
- 2 Garlic heads
- 4 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Balsamic vinegar (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the bell peppers and pat them dry. Cut each pepper in half lengthwise, remove the seeds and membranes, and lay them cut-side up on the prepared baking sheet.
Slice the tops off the garlic heads to expose the cloves, keeping the heads intact. Place the garlic heads on the baking sheet alongside the peppers.
Drizzle the olive oil evenly over the bell peppers and garlic heads. Make sure to coat everything generously to prevent sticking and ensure roasting.
Tuck the sprigs of thyme and rosemary among the peppers and garlic for a fragrant herbal touch.
Sprinkle the bell peppers and garlic with sea salt and black pepper for seasoning.
Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the peppers are tender and slightly charred around the edges and the garlic is soft and caramelized.
Remove the baking sheet from the oven and let the vegetables cool slightly. For added flavor, drizzle a touch of balsamic vinegar over the peppers before serving, if desired.
Serve warm or at room temperature as a side dish, a topping for crusty bread, or part of a larger spread. Enjoy!
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2398 mg | 104% | |
| Total Carbohydrate | 123.4 g | 45% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 24.5 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 569 mg | 44% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2155 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
