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Slow-Cooked Bell Peppers with Bay Leaves and Oregano

['1 lb. any color bell 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 tsp. kosher salt', '1 Tbsp. sherry vinegar']

Place a rack in middle of oven and preheat to 350°F. Toss bell 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.

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