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Roasted Garlicky Sweet Peppers and Chiles

Name: Roasted Garlicky Sweet Peppers and Chiles
Ingredients: 3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed; 1/2 pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired; 8 garlic cloves, peeled; 1/2 cup olive oil; Pinch of sugar; Kosher salt, freshly ground pepper; 2 tablespoons red wine vinegar

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 300°F. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.
2.
Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 1/2 hours. Let cool, then add vinegar and toss to combine.
3.
Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.

Recipes sourced from Epicurious.com.

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