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