Similar to my last recipe for slow roasted peppers and cherry tomatoes but this one is quicker and makes a good addition to any evening meal.
8 small sweet peppers
1 medium red onion
Wash and cut all of the vegetables into cubes or slices (the choice is yours!). Drizzle with olive oil, a little rock salt and black pepper. Cook in a preheated oven at 350F for 45 minutes or until they start to brown. Enjoy with any meat 😉