Slow-Cooked Bell Peppers with Bay Leaves and Oregano

Ingredients

• 1 lb. any color bell peppers, halved, seeds and ribs removed
• 1/2 head of garlic
• 2 sprigs oregano
• 2 dried bay leaves
• 1/2 cup extra-virgin olive oil
• 3/4 tsp. kosher salt
• 1 Tbsp. sherry vinegar

Directions

1. Place a rack in middle of oven and preheat to 350°F. Toss bell peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. baking dish to combine.
2. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges are crisp, 80–90 minutes. Let cool slightly, then add vinegar and toss to coat.