8mini sweet peppers in various colorsremove stems and seeds and cut into chunks
2small yellow onionspeeled and cut into chunks
2clovesgarlicminced
olive oil
kosher salt
fresh ground black pepper
Instructions
Place chopped veggies and garlic in a bowl. Toss with enough olive oil to coat. Season with salt and pepper and toss again. Lay veggies out on a sheet pan in a single layer. Do not crowd them or vegetables will not brown properly (you will need to cook them in batches). Roast veggies in a pre-heated oven at 425 degrees for 35-40 minutes until tender and nicely browned.
Let veggies cool before storing in the refrigerator or freezer.