2 bell peppers, sliced
2 red onions, sliced
2 tablespoons avocado oil
2 teaspoons salt
1 teaspoon pepper
1 teaspoon oregano
Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
Roast for 35-45 minutes, until soft and getting char marks.
Will keep in an airtight container refrigerated for at least 5 days.