Ingredients
3 medium bell peppers, any color, cut into 1/2 inch strips
2 medium fennel bulbs, cut into 1/2 inch wedges
1-1/2 Tbsp. olive oil
1/4 tsp. salt
fresh-ground pepper to taste
Preparation
Preheat the oven to 400ºF. Line 2 baking sheets with foil, or get out stoneware.
Toss together the peppers, fennel, and oil in a medium bowl. Spread in a single layer on the baking sheets and roast, turning occasionally until soft and slightly blackened along the edges, 29-30 minutes. Sprinkle with salt and pepper.
