Provencal Roasted Bell Peppers With Garlic Heads

• 4 heads garlic, the whole heads, unpeeled
• 6 bell peppers, different colours
• 4 -6 tablespoons virgin olive oil
• 3 tablespoons rosemary, fresh and finely chopped
• 1 -2 teaspoon salt (the flaky types of sea salt are best)
• fresh bread (Continental type bread)

1. Take each head of garlic (with all the cloves) and only remove some of the loose, papery skin on the outside.
2. Then with a sharp knife cut off the pointy tops of the heads so the top of the cloves are exposed.
3. Cut the peppers into thick strips, removing the seeds and ribs as you cut.
4. Put the coloured pepper strips in an oven dish, and arrange the heads of garlic in between.
5. Drizzle with the olive oil and sprinkle with salt.
6. (Ile de Sel is a lovely salt).
7. Make sure each head of garlic has enough olive oil on it.
8. Roast in a preheated oven (180 degC) for about 40 - 45 minutes, OR until the peppers and garlic are soft.
9. The tops of the garlic heads will have burned just a little because of the papery skins.

garlic, bell peppers, virgin olive oil, rosemary, salt, bread

Taken from www.food.com/recipe/provencal-roasted-bell-peppers-with-garlic-heads-319115 (may not work)