• Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.

In this quick, colorful sheet-pan dinner, sweet bell peppers and spicy chiles caramelize as they roast, becoming even more intense under the oven’s high heat. Crunchy chickpeas and soft bits of goat cheese add flavor, texture and protein, rounding out the dish. Most of the work here takes place in the oven, leaving you free to make a salad if you want a cool and crisp accompaniment. Note that this recipe serves two or three; if you want to double it, be sure to use two sheet pans and add a few minutes to the cooking time so everything has a chance to turn golden brown.

Ingredients

Yield:2 to 3 servings

• 1 (15 ½-ounce) can chickpeas, drained and patted dry
• 3 medium sweet bell peppers, stemmed, seeded and thinly sliced lengthwise (about 4 cups)
• 1 large medium-spicy pepper, such as banana, Cubanelle, Hungarian wax, Jimmy Nardello or poblano, stemmed, seeded and thinly sliced (about 1 cup)
• ¼ cup extra-virgin olive oil, more for serving
• 2 to 6 sprigs fresh thyme, oregano or rosemary
• 2 garlic cloves, finely grated or minced
• 1 tablespoon red wine vinegar, more to taste
• 1 teaspoon fine sea salt, more as needed
• 4 ounces crumbled fresh goat cheese (½ cup; optional)
• 3 tablespoons chopped fresh basil or mint
• Crusty bread, for serving (optional)

Ingredient Substitution Guide

Preparation

1. Step 1
   Heat oven to 425 degrees. In a large bowl, combine chickpeas, sweet peppers and spicy pepper. Add olive oil, herbs, garlic, red wine vinegar and salt, tossing well. Evenly spread the mixture on a large baking sheet.
2. Step 2
   Roast for 28 to 35 minutes, stirring once or twice until the peppers are well browned and starting to crisp. Crumble goat cheese on top, if you like, and drizzle with more olive oil, salt, and vinegar if you like. Serve with bread, if using.