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
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.