16 ounces mini-sweet peppers
½ fennel bulb, thinly sliced
8-10 cloves garlic, lightly crushed
Zest of one lemon
¼ cup olive oil
½ teaspoon granulated sugar
Preheat your oven to 400 degrees F. Toss the peppers, fennel, garlic, and lemon zest in a baking dish and drizzle with olive oil. Season with a pinch of sea salt.
Roast uncovered for about 20 minutes, then remove from the oven and stir. Turn the heat down to 350 degrees and roast the vegetables for another 20-30 minutes, or until lightly browned and tender. Sprinkle with the granulated sugar and season to taste with sea salt. Allow to rest for at least 10 minutes before serving.
Serve with crusty bread and olives.