Picture this: Roasted Peppers, Artichokes, Olives, Onions, and Garlic. Yeah, I know, sounds like a party where everyone's invited, but no one knows the dress code. This dish? It's like the foodie equivalent of throwing everything in your closet onto your bed and somehow walking out looking like a fashion icon. Eat it as a side, make it the main star with some sausage or chicken thrown in, or just plop it over rice because, why not? The possibilities are as endless as my last online shopping spree.

Grab 1 Red Pepper and 1 Yellow Pepper – because we're all about that color life. Snatch a jar of Quartered Artichokes (because who has the time to quarter them themselves?), 1/2 a Red Onion to make you cry tears of joy, 5-10 Garlic Cloves (depending on how much you want to socially distance), and 1 Cup of Green Olives because... olives. Don't forget your Extra Virgin Olive Oil (EVOO if you're in the cool kids club), Garlic Salt, regular Salt because we're salty like that, Dried Oregano, Red Pepper Flakes for that kick, and some Fresh Rosemary and Thyme to garnish because we're fancy.

Now, how did I pull this culinary caper off? First, cranked my oven up to 420 because we're baking, not burning. Gave a large baking sheet a little love with some olive oil, then tossed on my peppers, onions, artichokes, garlic, and olives like I was making a masterpiece. A generous drizzle of EVOO over the top because, let's face it, everything's better with more oil. Sprinkled it with garlic salt, oregano, and red pepper flakes to spice up its life. Then, I baked this beauty for 10 minutes before cranking it up to broil for another 6-10 minutes, watching those veggies get that sun-kissed glow. Once out of the oven, I played it cool by sprinkling a little salt and casually garnishing with rosemary and thyme, like it was no big deal.

And there you have it, folks. A dish so good, it'll make you want to write home about it—if you weren't too busy planning your next batch, that is.