Total time: 30mins
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.
Serve and enjoy :)