A recipe to try for late summer and early fall when unique flavor and texture pairings open up to us.
4-6 beautiful bell peppers, in any color
5 cloves of garlic
- Preheat the oven to 425 degrees. Trim the tops and tiny root off of the radishes then scrub the dirt off. If your radishes are small, leave them whole for a lovely look, or halve or quarter them if they’re quite large. Toss with a little olive oil and sea salt and place them on a baking sheet. Roast for 10 minutes.
- Meanwhile, wash and chop the peppers into large bite-sized pieces. Peel the garlic and cut any large cloves in half of thirds. Toss all in olive oil and a bit of sea salt.
- After the radishes have pre-roasted for 10 minutes, flip them over and add the peppers and garlic to the same baking sheet in a single layer. Roast all together for another 30-35 minutes, until all are tender and caramelizing, checking periodically for too much browning.
- You can serve immediately, while warm, or make a day ahead and refrigerate. Try this mix in another dish like a quiche or frittata, a tart, or another wonderful recipe.