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Roasted Sweet Peppers

Photo: Hector Sanchez; Styling: Caroline M. Cunningham


Hands-on time 15 mins
Total time 40 mins
Yield Makes 1 pt.
Roasted Sweet Peppers make a sweet bruschetta topper.


  • 1 1/2 pounds sweet mini bell peppers
  • 3 garlic cloves, unpeeled
  • 2 tablespoons olive oil
  • 1/4 cup torn fresh basil
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon loosely packed lemon zest
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon dried crushed red pepper

How to Make It

  1. Preheat oven to 450°. Toss together mini bell peppers, garlic cloves, and olive oil. Bake in a single layer in a jelly-roll pan 25 to 30 minutes or until peppers look blistered, stirring every 10 minutes. Peel, seed, and coarsely chop peppers. Peel and slice garlic; stir into peppers. Stir in basil, chives, lemon zest, kosher salt, and dried crushed red pepper. Spoon into 1 (1-pt.) jar. Store in refrigerator up to 1 week.

  2. TO USE THE ROASTED SWEET PEPPERS: Spoon over toasted French bread slices, or serve on a cheese tray.

  3. PACKAGE THEM IN: Weck Short 8-oz. and 5-oz. Glass Jars ($50/each;