We brighten up the flavor at the end with a splash of red-wine vinegar.
Add onion, bell pepper and 1/4 teaspoon salt.
Remove the pan from the heat.
(They will overlap quite a bit.)
If you have extra vegetable slices, save them for another use.
Drizzle with 2 tablespoons oil and sprinkle with pepper and the remaining 1/4 teaspoon salt.
Place the pan in the oven and bake until the vegetables are tender, about 1 hour.
Drizzle vinegar and the remaining 1 tablespoon oil over the top and sprinkle with marjoram.
Let cool for about 5 minutes before serving.
Leftovers can be refrigerated for up to 4 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
