Ingredients:

  • 3 large bell peppers (approx. 450g), deseeded and sliced into 1/2-inch strips
  • 2 large red or yellow onions (approx. 400g), peeled and sliced into 1/2-inch wedges
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) aged balsamic vinegar
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) freshly cracked black pepper
  • 1 tsp (2g) dried oregano or Italian seasoning
  • 1/2 tsp (1g) red pepper flakes

Instructions:

  1. Preheat the oven. Set your temperature to 400°F and place your baking sheet inside while it heats. <small>Note: A hot pan ensures the vegetables sizzle immediately upon contact.</small>
  2. In a large bowl, combine the vegetables with the 2 tbsp extra virgin olive oil until every piece is glistening.
  3. Sprinkle in the 1 tsp salt, 1/2 tsp pepper, 1 tsp oregano, and 1/2 tsp red pepper flakes, tossing again to coat.
  4. Drizzle the 1 tbsp balsamic vinegar over the mixture. Note: This ensures the vinegar is distributed before it hits the pan.
  5. Carefully pull the hot tray from the oven and spread the mixture in a single layer.
  6. Bake for 10 minutes, then use a spatula to flip and rotate the pieces.
  7. Bake for another 10 minutes until the edges are charred and the peppers are tender.
  8. Let them sit on the pan for 2 minutes to allow the juices to settle before serving.