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Slow-Cooked peppers with Bay Leaves and Oregano

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These slow-roasted peppers are a testament to how gentle heat and time can transform simple ingredients into something truly special. This vegan dish relies on the natural sweetness of the peppers, which caramelise alongside fragrant bay leaves and woody oregano. As they roast, the garlic softens into a rich, buttery consistency, infusing the olive oil with a deep savoury flavour that forms the base of a delicious dressing.

Perfect as a vibrant side dish or as part of a Mediterranean-style sharing platter, these peppers are incredibly versatile. The addition of sherry vinegar at the end provides a sharp, bright contrast to the mellow sweetness of the roasted vegetables. Serve them warm with crusty sourdough bread to soak up the herb-infused oils, or use them to add a hit of sunshine to a healthy grain bowl.

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Ingredients for Slow-Cooked peppers with Bay Leaves and Oregano

  • 450g any colour 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 teaspoons kosher salt

  • 1 tablespoon sherry vinegar

How to make Slow-Cooked peppers with Bay Leaves and Oregano

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Place a rack in middle of oven and preheat to 177°C. Toss peppers, garlic, oregano, bay leaves, oil, and salt in a shallow 2-qt. baking dish to combine.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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