Roasted Bell Pepper Confit

Hi Gardening and Wellness Friends 👋🏼

Peppers love the heat. At the beginning of summer, the peppers are prolific. Here’s a go to recipe for when I have more peppers than I know what to do with. This can be made and stored in the refrigerator for 2 weeks, or it can be frozen into smaller portions to use later. I use this as a topping on chicken, I blend it together and use it as a sauce on a rice pasta or as a dip, and I enjoy topping my eggs with this caramelized, slightly sweet, oily deliciousness. It brings so much flavor to whatever I’m adding it to.

Here’s what you’ll need

• 10 bell peppers sliced into thin strips

• 1 head of garlic, each clove smashed

• 1/2 cup extra virgin olive oil

• 1 teaspoon sea salt

• 2 vidalia onions thinly sliced (optional-for a touch of sweetness)

• 1 tsp red pepper flakes (optional-for heat)

• 6 sprigs of thyme

• 2 tablespoons of balsamic vinegar

How to make:

• Slice peppers and onions (if using) into thin strips

• Toss peppers, onions (if using), garlic, olive oil, salt, pepper flakes (if using), and thyme sprigs

• Spead evenly over a large baking sheet

• Cover with foil and roast for 1 hour at 300°

• After 1 hour remove foil, gently stir and roast for another 35-45 minutes uncovered. Look for the peppers to be glossy, soft and slightly caramelized

• Remove from oven, discard thyme stems, stir in balsamic vinegar and Enjoy

I hope this recipe inspires you to make this flavorful accompaniment. Freeze some to use in winter when you’re craving a taste of summer.

Until next time…..

🌿To our health and the health of our gardens🌿

Tina