Double Roasted

I thought I was so clever with this one and you might be rolling your eyes at me with a "well duh" look. I like to use roasted garlic and roasted peppers in lots of my Italian cooking. All I had on hand was minced garlic (I usually like to roast the whole bulb usually). I was really sick of washing dishes by this time, so I cut off a piece of pepper for my salad, put a couple of tablespoons of garlic in it, and drizzled a bit of olive oil over the garlic.

I loosely wrapped the pepper in tin foil so the oil wouldn't leak all over, set it in a baking pan, and roasted it for about an hour at 300 degrees. It turned out great and worked nicely in my spaghetti sauce. Oh, and I didn't have to wash anything extra. Bonus.