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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Place the whole red bell peppers on a rimmed baking sheet and roast, turning once halfway through, for 25–30 minutes, until the skins are deeply charred and the peppers have collapsed. Transfer to a bowl, cover tightly with a plate or plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the stems and seeds, and roughly chop the flesh.
Reduce the oven temperature to 375°F (190°C). In a 12-inch oven-safe skillet, heat 2 tbsp of the olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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