2 red bell peppers
4 small yellow zucchini or crookneck squash
4 small green zucchini
1 red onion
smoked sea salt or regular sea salt to sprinkle lightly
black pepper – a few grinds
Heat oven to 450’.
Cut red bell pepper in half and remove seeds and membranes. Slice zucchini lengthwise. Peel and quarter the onion. Cover a jelly roll pan or cookie sheet with foil.
Slice vegetables into strips and toss together. Serve warm or room temperature. Nice served with Camarones al Mojo de Ajo – Garlic Shrimp
Reserve half a roasted red pepper for Spicy Red Deviled Eggs