Provencal Roasted Bell Peppers With Garlic Heads

1. 1

   Take each head of garlic (with all the cloves) and only remove some of the loose, papery skin on the outside.

2. 2

   Then with a sharp knife cut off the pointy tops of the heads so the top of the cloves are exposed.

3. 3

   Cut the peppers into thick strips, removing the seeds and ribs as you cut.

4. 4

   Put the coloured pepper strips in an oven dish, and arrange the heads of garlic in between.

5. 5

   Drizzle with the olive oil and sprinkle with salt.

6. 6

   (Ile de Sel is a lovely salt).

7. 7

   Make sure each head of garlic has enough olive oil on it.

8. 8

   Roast in a preheated oven (180 degC) for about 40 - 45 minutes, OR until the peppers and garlic are soft.

9. 9

   The tops of the garlic heads will have burned just a little because of the papery skins.

* Per serving · 4 servings · Values may vary.

No additional tips available.