1 lb. mini bell peppers (usually in assorted colors)
3 tablespoons olive oil
1 teaspoon dried oregano
salt & pepper to taste
2-3 sprigs fresh oregano, leaves removed and minced
Preheat oven to 40 degrees F.
Put peppers in a medium mixing bowl. Drizzle olive oil and toss to coat peppers. Sprinkle dried oregano. Season with salt and pepper. Mix to combine. Lay peppers out in a single layer on the foil-lined lightly-oiled sheet pan.
Roast for 20-25 minutes until softened and beginning to brown. Transfer peppers to a serving platter. Sprinkle with fresh oregano. Serve as an appetizer or side dish.