Roasted Peppers, Mushrooms, and Onions

This is a simple, adaptable dish to serve during the year or at Passover. It is easily modified to include different vegetables such as root vegetables, eggplant or squash. If you are substituting tougher root vegetables such as rutabaga, turnips, or carrots, these should be sliced thinly and cooked a bit longer. Just put the root vegetables in the roasting dish 15 minutes before adding onions or other soft vegetables.

2 T. olive oil
3 medium yellow or red onions, thinly sliced
1 red pepper, sliced
1 green pepper, sliced
1 pound cleaned, sliced mushrooms
1/2 tsp. thyme
salt and pepper to taste

Preheat oven to 425°F.

Put the oil in a shallow, large roasting dish. Heat for several minutes in the preheated oven. Spread the sliced vegetables in one or two layers over the oil. Turn the vegetables a few times to coat with the warm oil. Sprinkle with thyme, salt, and pepper. Cover dish, and return to oven. Cook for 30 minutes. Remove the cover and return to oven for 15 minutes. Serve with roasted poultry.

Source: Ruth's Kitchen