Slow-Roasted Red Peppers

Slow-Roasted Red Peppers

From the cookbook Lunch! by Olivia Mack McCOOL

~all ingredients used are organic~

2 bell peppers- cored, seeded and cut into thick slices

3 garlic cloves, halved

1 Tbs. capers

3 Tbs. extra virgin olive oil

1 Tsp. Himalayan salt

~Directions~

Heat the oven to 350 F. Place the peppers, garlic, and capers in a baking dish, drizzle with the oil and sprinkle with salt. Toss well to combine.

Roast for 45 minutes to 1 hour, stirring occasionally, until the peppers are very soft and slightly caramelized.