Roasted Garlicky Sweet Peppers and Chillies

Ingredients for Roasted Garlicky Sweet Peppers and Chillies

• 1.4kg sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed

• 230g red chillies (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired

• 8 garlic cloves, peeled

• 120ml olive oil

• Pinch of sugar

• Kosher salt, freshly ground pepper

• 2 tablespoons red wine vinegar

How to make Roasted Garlicky Sweet Peppers and Chillies

Preheat oven to 149°C. Toss sweet peppers, chillies, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.

Roast peppers and chillies, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 1/2 hours. Let cool, then add vinegar and toss to combine.

Peppers and chillies can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.