Roasted Oysters Peperonata Recipe

Instructions

1. 1

   Prepare the Oysters

   Preheat your oven to 400°F (200°C). Carefully shuck the oysters and place them on a baking sheet, ensuring they are flat and stable.

2. 2

   Make the Peperonata

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add diced red and yellow bell peppers and minced garlic, sautéing until the peppers are soft, about 5-7 minutes.

3. 3

   Season the Mixture

   Stir in the Italian seasoning, salt, and black pepper. Cook for an additional 2-3 minutes to combine the flavors.

4. 4

   Add Cheese and Bread Crumbs

   Remove the skillet from heat and mix in the pecorino cheese and herbed bread crumbs until evenly distributed.

5. 5

   Top the Oysters

   Spoon the peperonata mixture generously over each oyster on the baking sheet.

6. 6

   Bake the Oysters

   Drizzle the remaining tablespoon of olive oil over the topped oysters. Bake in the preheated oven for about 10-12 minutes, or until the topping is golden and the oysters are cooked through.

7. 7

   Garnish and Serve

   Remove from the oven and sprinkle with chopped fresh parsley. Serve immediately with lemon wedges on the side.