Roasted Peppers and Onions

My father is visiting which means that there is a great deal of activity in the kitchen. My children have all sorts of food requests for him, most of them involve fish and I’ll get to that in due course. But first he is roasting some vegetables. This is a super easy, fast, fresh dish that should please even the fussiest pre-teen or elementary school-age child. I love simple, direct, tasty food. Besides all of these accolades the peppers are absolutely gorgeous. Just look at that photo. Is that splendid, or what?

Roasted Peppers and Onions

with Green Olives and Capers

(4 servings)

• 2 red bell peppers cut in large pieces
• 1 pint or 16 ounces mini sweet bell peppers, whole
• 3 small yellow onions, quartered
• 1/3 cup pimento stuffed green olives
• 1 tablespoon capers
• 2 tablespoons olive oil
• ½ teaspoon dried oregano
• salt and pepper

Preheat oven to 400 degrees.

Drizzle olive oil in a 2-quart casserole dish so that the roasted vegetables do not stick to the dish. Place all of the vegetables in the casserole dish. Toss with the olive oil, salt and pepper.

Place the casserole dish in the oven. Roast for 45 minutes. Toss the vegetables gently every 15 minutes.

When ready to serve sprinkle ½ teaspoon dried oregano over the top.