This summer has been quite good in the Pacific Northwest for growing peppers and tomatoes. I usually don’t get so much luck with the peppers, but this year’s weather was ideal for them. Conversely, the eggplants are not agreeing with us this year. I have grown exactly one tiny one. It got half eaten by a bug.

I ended up with a large batch of Anaheim peppers. I decided to slow roast them in olive oil and oregano. They can be a great side to a grilled steak, so that’s the plan. The slow roasting technique takes these vibrant vegetables to a whole new level. It infuses them with a depth of flavor. This transforms simple meals into gourmet delights.

The process of gently roasting fresh peppers until they develop a light char, adds an irresistible smokiness and sweetness. You can toss them into salads and pasta for an instant upgrade. You can blend them into a nice romesco sauce. You can also add them to a red lentil soup.

They can also be a great simple side to a grilled steak. That’s the plan with the batch photographed here. I only added some salt. I also added a couple of bay leaves. I added a twig of some fresh oregano. Finally, I added a big glug of olive oil.

Roasted peppers also offer a host of health benefits. Packed with vitamins A and C, they contribute to immune support and promote healthy skin. Also, peppers are rich in antioxidants that help combat inflammation and protect against chronic diseases. The slow roasting process concentrates these nutrients, making them even more potent. Plus, roasted peppers provide dietary fiber, making them an excellent addition to a balanced diet.

Here’s the recipe:

SLOW ROASTED PEPPERS

• 1 lb peppers. Any type will do. I used Anaheim peppers.
• 1 head garlic cut in half
• 1/2 cup olive oil
• 1 tsp salt
• 1 big sprig of oregano
• bay leaves

Preheat oven to 300 degrees Fahrenheit. Cut stem off the Place peppers cut side down, add the oregano bay leaves, salt and oil. Place the garlic cut side down and roast for about 90 minutes, tossing twice.

Take the peppers out. Remove the bay leaves and the oregano branch and let cool. Once cooled, take the peppers and garlic out. I save the seasoned oil for later use.

Same with the roasted garlic. Sometimes I like to splash a tiny bit of champagne vinegar on the peppers. This is if I am serving it as a side to grilled meats.

A simple thing like roasted peppers can bring a touch of culinary magic to your kitchen. Their vibrant colors brighten up your plate and your palate. Embrace the art of slow roasting, and let the flavors of these roasted wonders inspire your next meal.

OPA!