1
Preheat oven to 425 degrees. Wash and dry all produce.
Halve bell peppers lengthwise; remove stems and seeds. Toss on one side of a baking sheet with a drizzle of oil. Season with salt and pepper; arrange cut sides down. Trim mushrooms. Toss on empty side with a drizzle of oil. Season with salt and pepper.
Roast on middle rack until peppers are lightly browned and softened and mushrooms are golden brown, 18-20 minutes. Remove from oven.
4 SERVINGS: Divide between 2 baking sheets; roast bell peppers on middle rack and mushrooms on top rack.