- Cook Time
- Prep Time
- 2 bags (1 lb. each). mini bell peppers—stemmed, halved lengthwise and seeded
- 6 large onions, each cut through core into 6 wedges
- 10 tablespoons olive oil
Preheat the broiler. Arrange the peppers and onions, cut side down, on separate rimmed baking sheets. Drizzle with the oil and season with salt and pepper.
Broil the peppers, turning halfway through, until charred in spots, about 10 minutes. Let cool. Broil the onions, turning halfway through, until charred in spots, about 10 minutes. Let cool. Discard any papery layers of onion.
Freeze each in 1-cup portions.