Complex recipes have their place. Holidays, special events, a personal challenge. Not weeknight dinners.
We have had a glut of banana peppers this year, in case you hadn’t noticed their prominent use in my posts this summer (like this one, and this one, and this one.) A certain someone planted a six pack of them then went out of town for a bit , leaving firm instructions for me about taking care of their garden (**cough cough** Mom** cough cough**). That and I have my own, too. So, yeah. Lots of peppers.
That means I’ve had to get a little creative in order to avoid getting into a rut. But, really, sometimes the simplest of preparations is all that is needed in the end.
I was actually inspired by a picture my dad posted showing a lovely meal my parents were enjoying while in Greece. On one dish was a large sweet pepper that appeared to be roasted. No fancy stuffing, no other embellishment. Then I got hungry. Then I made dinner.
Simple Roasted Peppers Recipe
As the name implies, this is simple. Preheat the oven to 400 F. Place any type of sweet pepper, large or small, in a shallow roasting pan and lightly coat with extra virgin olive oil, sprinkle with a little salt, and some oregano (Greek is best), and pepper if you like. Place the pan in the oven and roast for 10 minutes. Remove them and flip them over and return to the oven for another 5 to 10 minutes. Larger peppers will need the longer time, but these banana peppers were done in the shorter time.