This sheet-pan vegetarian dinner can’t get much simpler

By Melissa Clark, The New York Times

There’s a time-honored technique for roasting bell peppers. This recipe isn’t it.

The tried-and-true method produces lissome, velvety peppers with a concentrated, sweet flavor. But it’s also a pain.

Charring the whole peppers over an open flame, then steaming, cooling, peeling, seeding and deveining them, is time-consuming and messy, and it leaves sooty flecks of pepper skin clinging to everything they touch and even some things they don’t. I’m happy to occasionally trot out the whole process when I’m making something special, but it’s a lot of hoops to clear on any given Tuesday.

Here, then, is my Tuesday night pepper hack, with a streamlined yet effective technique that gives great results any day of the week. Any week peppers are in season, that is.

Not peeling the peppers saves you the most time here. I’ve learned that if you slice them thin and roast them long enough, they collapse...