Parmesan Peppers
['4 bell peppers (a mix of yellow, red, and orange)', '1 clove thinly sliced garlic', '8 thyme sprigs', '1 tablespoon extra-virgin olive oil', 'Kosher salt and freshly ground black pepper', '1/4 cup grated Parmesan', 'Juice of 1/2 lemon']
Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425°F oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.
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