Quickie Peppers & Onions

So, with another bucket of peppers to use and not a lot of time on my hands, I decided to speed up my normal recipe.  The result might even be better than my standard.

Quickie Peppers & Onions

1 bucket (10-12 cups) of banana peppers, cleaned & quartered
2 large Vidalia onions, cleaned & thinly sliced
2 cloves garlic, finely diced
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper, freshly ground
salt, to taste
olive oil, as needed

Preheat oven to 425 degrees as you prep  your vegetables.

In one very large bowl, add all ingredients and toss to combine.  Drizzle generously with olive oil.  Toss again. And, add another generous drizzle of olive oil.  Pour into one very large roasting pan.  Roast for 25 minutes.  Remove roasting pan from the oven and flip everything with tongs.  Place roasting pan back in the oven and roast for 20-30 minutes… or until peppers & onions reach your desired level of caramelization.

This time our peppers & onions garnished grilled chicken, sausages, & burgers.  The leftovers continue to garnish sandwiches this week.  And, they’ll probably make it into this weekend’s frittata.