1 lb. any color bell peppers, halved, seeds and ribs removed
½ head of garlic ½ cup extra-virgin olive oil ¾ tsp. kosher salt 1 Tbsp. balsamic vinegar 2 mozzarella balls, sliced Fresh basil, for garnish Place a rack in middle of oven and preheat to 350°. Toss bell peppers, garlic, oil, and salt in a shallow 2-qt. baking dish to combine. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes. Let cool slightly, then add vinegar and toss to coat. Place sliced mozzarella onto a serving plate, top with peppers, and drizzle with the oil and vinegar in the baking dish. Serve with fresh basil. Comments are closed.
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CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
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