-Michael
Ingredients
- 1 yellow or sweet onion, sliced
- 5-10 sweet mini peppers, sliced (will depend on size of onion/peppers)
- 1 Tbs olive oil
Directions
- Preheat the oven to 400°F.
- Peel the onion and cut it into thin, short slices, about 1/2″ long.
- Cut the peppers into similarly sized slices, removing all seeds.
- Toss in a bowl with the olive oil. Once fully coated, spread in a single layer on a baking sheet.
- Bake in the oven 25-35 minutes.
The number of peppers you need will vary on the size of the onion, the size of the peppers, and personal preference. You’ll want somewhere between a 1:1 and 2:1 ratio of onions:peppers. I tend to lean toward the 2:1 ratio. Shocker.
Do not use too much oil. The the point of the oil is to add a hint of flavor and to keep the onions and peppers from sticking to the baking sheet. Too much oil will keep them from crisping. You want some regular looking onions/peppers, some with crisped edges, and a few that are at least 50% char. (This is also why you shouldn’t pause to stir them at all while they’re roasting.) Variety is the spice of onions & peppers.
These don’t have to be perfect. They don’t have to be sliced. I like to get everything I can off the top of the peppers, so those bits wind up looking more diced than sliced. It really doesn’t matter–they’ll all be roasted and beautiful and delicious.
As stated elsewhere, I don’t use as much salt as most people. If you want to add salt to the onions and peppers, do so when tossing them with the oil. I don’t recommend it, though, unless you plan on eating these on their own; otherwise, save the salt for seasoning whatever dish you’re adding these to.
Twelfth Dimension Kitchen 
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