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Oven-Roasted Peppers & Onions

Serves 4 Side vegan, Sides

Oven-Roasted Peppers & Onions

Oven-Roasted Peppers & Onions is a staple of the Mediterranean table, where simplicity and flavor reign. This everyday dish, with its roots in garden-fresh abundance, captures the essence of the sea's proximity and the sun-drenched fields. It's a celebration of the home cook's touch, where olive oil and a squeeze of lemon are always within reach.

The vibrant colors of the roasted peppers and onions hint at their sweet, caramelized depths, balanced by the earthy aroma of oregano and a gentle garlic warmth. This dish invites you to savor each bite, whether as a side dish or a topping for crusty bread, transforming simple ingredients into a feast.

Ingredients

  • 4bell peppers
  • 2onions
  • 80 mlextra virgin olive oil
  • 3 clovesgarlic
  • 1 tsporegano
  • to tastefine sea salt

Method

  1. Preheat your oven to 200°C (390°F) to prepare for roasting. This temperature will ensure the vegetables caramelize nicely, enhancing their natural sweetness.
  2. Start by cutting 4 bell peppers and 2 onions into even strips, about 1 cm wide. Uniform pieces will ensure they cook at the same rate, preventing some from burning while others remain undercooked.
  3. Place a large oven-safe baking tray on your countertop. Add 80 ml of extra virgin olive oil to the tray, then crush and finely chop 3 cloves of garlic. Scatter the garlic across the tray, ensuring it is evenly distributed to infuse the oil with its aroma.
  4. Add the sliced peppers and onions to the tray, tossing them gently with your hands or a spatula to coat them evenly in the garlic-infused olive oil. This step ensures that every piece is flavored and will roast evenly.
  5. Sprinkle 1 teaspoon of oregano over the vegetables, using your fingers to distribute it evenly. This herb will add a fragrant, Mediterranean touch to the dish.
  6. Place the tray in the preheated oven. Roast the vegetables until they are tender and glossy, stirring once halfway through. You will know they are done when the peppers are slightly charred at the edges and the onions are translucent and soft.
  7. Remove the tray from the oven and season the vegetables with fine sea salt to taste. If desired, squeeze a bit of fresh lemon juice over the top to add brightness and balance the sweetness of the roasted vegetables.
  8. Transfer the roasted peppers and onions to a serving dish while they are still warm. Serve them as a side dish or as part of a Mediterranean spread, enjoying the harmony of flavors reminiscent of the sea and garden.