Mediterranian pepper medley

1/2 cup olive oil

2 yellow peppers

2 red peppers

2 orange peppers

1 red onion

1 yellow onion

6 cloves garlic

fresh thyme

fresh rosemary

sea salt

freshly ground pepper

Heat olive oil in a large skillet. Peel and crush the garlic, peel and quarter the onions, and add to skillet. Cut the peppers into chunks and add along with thyme and rosemary.  Turn heat to lowest setting.  Stir frequently.  Let roast until peppers are soft and slightly browned.  This will take at least an hour. Sprinkle with sea salt and ground pepper.  Enjoy warm or at room temperature.
This is a wonderful addition to any grilled meat, most seafood, or as part of an antipasto platter.