Orange-Thyme Infused Roasted Bell Peppers

This will make your sandwich! As well as your salad. I came up with this simple marinated roasted bell pepper when I had leftovers after making Confit Byaldi (a version of Ratatouille). Next day I made ham sandwiches with it for our road trip to Ajantha and Ellora caves and man those were the-best-road-trip-sandwiches ever! Garlic, thyme and roasted bell peppers added so much flavour and nice texture - no more boring-ham-sandwiches for us since then =) I made it couple times since then and this time around I am taking it to the next level by adding a little bit of orange peel.

You can make as much as you want of this, but this time I used:
4 bell peppers, cut in half and cleaned
10 small garlic cloves, peeled and slightly crushed with knife blade
a handful of fresh thyme sprigs, washed and leaves removed from the stem
extra virgin olive oil
a pinch of salt
1 tsp of orange peel (optional)
1. Preheat oven to 220 C degrees, place bell pepper halves cut side down on a baking tray and roast them in the oven for up to 20 minutes or until the skin browns and loosens a little.

2. In the mean time, prepare the garlic cloves, fresh thyme, and orange peel. Garlic cloves are really tiny in India, so you might need to use fewer of them per your taste.

3. Once the bell peppers cool down enough for you to be able to touch them, peel off the skin, wash them and cut into thinner slices.

4. Mix bell peppers with garlic, thyme, orange peel and salt and cover with olive oil. Keep it in an air-tight container in the fridge at least overnight. It's time to make the sandwiches that will change your life forever! =)