Roasted Rainbow Pepper Medley with Herb Crust

A vibrant vegetable side dish featuring charred bell peppers topped with a golden herb-crusted breadcrumb finish, ideal for serving with grilled poultry or fish.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 2 red bell pepper
• 2 yellow bell pepper
• 1 orange bell pepper
• 2 tbsp olive oil
• 3 cloves garlic
• 1 tbsp fresh thyme
• 1 tsp fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp breadcrumbs

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 red bell peppers, 2 yellow bell peppers, and 1 orange bell pepper (sliced into 1/4-inch strips) with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl, then spread in a single layer on a parchment-lined baking sheet.
2. Step 2: Roast for 20 minutes until edges are slightly charred and peppers are tender, then remove from oven and set aside.
3. Step 3: Heat 1 tbsp olive oil in a small skillet over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 tbsp fresh thyme and 1 tsp fresh rosemary, stirring for 30 seconds until aromatic.
4. Step 4: In a small bowl, mix 2 tbsp breadcrumbs with the herb-oil mixture until well combined.
5. Step 5: Sprinkle the breadcrumb mixture evenly over the roasted peppers on the baking sheet and return to oven. Roast for 5 more minutes until crumbs are golden.