- 2 bell peppers (1 red, 1 orange), cut into 1/2-inch wide strips
- 1Â red onion, cut into 1/2-inch wide slices
- 1Â zucchini, halved lengthwise, then cut widthwise into 1/2-inch pieces
- 5 cloves garlic, sliced
- 1 tablespoon Black Peppercorn Olive Oil
- 1 tsp table salt
- 1/2Â tsp ground black pepper
- Position oven rack in lower-middle position of oven, and preheat to 475 F.
- Spread out bell pepper, onion, zucchini, and garlic on baking sheet, no greasing or lining needed. Evenly sprinkle salt and pepper over them, then drizzle Black Peppercorn Olive Oil on top. Mix everything together directly on baking sheet until well-seasoned, then spread out vegetables in single layer.
- Bake at 475 F until vegetables are tender, about 15 minutes. Some of them should be browned around edges or spotty brown.
