Roasted peppers & red onions
Calorie controlled cooking spray
Peppers, All Types
3 medium, red, yellow and orange, all sliced
1 medium, cut into 1/2 inch wedges
1 tablespoons, extra-virgin
2 teaspoons, OR 2 teaspoon Thyme, Fresh
½ teaspoons, Sea Salt
¼ teaspoons, freshly ground
- Preheat oven to 220/190 fan/ gas mark 7. Coat a large baking sheet with cooking spray.
- Place peppers and onion in a large bowl; coat with cooking spray. Add oil, rosemary or thyme, salt and pepper; toss to coat.
- Spread vegetables in a single layer on prepared baking sheet. Roast for 10 minutes and then stir vegetables. Roast for 10 minutes more and then check again. If peppers are very brown in places and fragrant, remove from oven. If not, stir vegetables, roast for 5 to 10 minutes more and then check again.