Easy roasted peppers

Yield: 1 batch

Measure Ingredient
\N \N Red bell peppers seeded, deribbed cut into 1\" strips
\N \N Olive oil
\N \N Salt
\N \N Pepper
\N \N Fresh or dried oregano and/or thyme

1. Preheat the oven to 375øF.

2. Toss the peppers lightly with a little olive oil, then with salt and pepper, oregano and thyme.

3. Roast for 30 minutes.

Can be refrigerated for 3 or 4 days.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 37 Submitted By DIANE LAZARUS On 10-05-95

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