This simple side dish is the perfect accompaniment for just about any entree. It is light enough to complement fish or chicken, and strong enough to stand up against a steak dinner.
1 lb aparagus spears
1 lb mixed bell peppers (orange, red, and/or yellow)
2 Tbs olive oil
1 Tbs kosher salt
2 tsp ground black pepper
Preheat oven t0 375. Trim asapargus by snapping off woody end. Seed bell peppers and cut intil 1/2 inch think strips. Toss vegetables with olive oil, salt, and pepper. Spread evenly on sheet pan. Bake 15 minutes, or until peppers are slightly charred and asaparagus is tender.