Ingredients

• Large Bell Peppers: 2 red, 2 yellow, 2 orange, and 1 green
• 1 extra large red onion or 2 large red onions
• 4 fat cloves garlic, sliced thinly
• 1 teaspoon oregano
• 1 teaspoon thyme
• ½ teaspoon cayenne pepper or a good grinding of black pepper
• 1¼  teaspoons salt
• 1 teaspoon sugar
• 4 tablespoons (¼ cup) olive oil
• 1 tablespoon balsamic vinegar 

Instructions

1. Preheat the oven to 375ºF (190ºC) ten minutes before using. Cut the bell peppers into quarters lengthwise and then cut each quarter into four, lengthwise, total 16 pieces.
2. Slice the onion lengthwise into quarters and each quarter into 6 (if the onion is extra large).
3. Mix the garlic, oregano, thyme, cayenne or black pepper, salt, sugar, olive oil and balsamic vinegar in a small bowl and stir to combine.
4. Place the bell pepper and onions in a 13 x 9-inch (33 x 23cm) roasting pan. Pour the olive oil mixture over, and toss thoroughly to combine. Bake 1-1½ hours or until the peppers are soft and juicy. Stir at least 3 times during baking.

Points to Note:

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the Peperonata at375ºF (190ºC) for 70 minutes.

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