Side · 35 minutes · Serves 4
Roast peppers, the everyday way
Cut the peppers into strips rather than halves. Strips have more cut edges, the edges are where a pepper catches and sweetens, and they are cooked through in about twenty minutes.
Season them before they go in. Oil the strips first and add the blend after, so every piece is coated: the oil helps the blend cling, and the short roast keeps the herbs from turning bitter.
Peppers give you something root vegetables do not: they release their own sweet juice as they roast. Leave it in the tray. It mixes with the oil and the blend into a dressing you did not have to make.
- Serves
- 4 as a side
- Time
- 35 minutes
Ingredients
- 1 kg mixed peppers, seeded and cut into strips about 2 cm wide
- 2 tbsp olive oil
- 2 tsp The Daily
- Flake salt, to finish
Method
- Heat the oven to 200°C fan.
- Toss the pepper strips with the oil in a large bowl until every piece is glossy, then scatter over The Daily and toss again.
- Spread them over a large tray in one layer. Crowded strips steam instead of roasting.
- Roast for 20 to 25 minutes, turning once halfway, until the strips are soft and the edges have caught in places.
- Finish with flake salt and serve straight from the tray, with the juices spooned over.