Ingredients:

  • 3 large bell peppers, multi-colored, sliced into strips
  • 1 large yellow onion, sliced into thick wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp dried Italian seasoning

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the bell peppers and yellow onion into uniform strips approximately 1/2 inch thick.
  3. Place sliced peppers and onions in a large mixing bowl.
  4. Drizzle with extra virgin olive oil and sprinkle with kosher salt, black pepper, and dried Italian seasoning.
  5. Toss thoroughly until all vegetables are evenly coated in oil and seasoning.
  6. Spread the mixture onto the prepared baking sheet in a single layer to avoid steaming.
  7. Roast for 20–25 minutes, or until edges are charred and mahogany-colored and onions are translucent.