Name: Roasted Tri-Color Peppers and Red Onion
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 spray(s) olive oil cooking spray; 1 item(s), medium uncooked bell pepper(s) red variety, cut into 1 1/2-inch pieces; 1 item(s), medium uncooked bell pepper(s) yellow variety, cut into 1 1/2-inch pieces; 1 medium orange bell pepper cut into 1 1/2-inch pieces; 1 large uncooked red onion(s) cut into 1/2-inch wedges; 1 Tbsp olive oil; 2 tsp rosemary or fresh thyme, or a combination, chopped; 0.5 tsp table salt; 0.25 tsp black pepper

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Total Time: 0:40
Prep: 0:15
Cook: 0:10
Serves: 4
Difficulty: Easy

Ingredients

olive oil cooking spray

1 spray(s)
uncooked bell pepper(s)

1 item(s), medium, red variety, cut into 1 1/2-inch pieces
uncooked bell pepper(s)

1 item(s), medium, yellow variety, cut into 1 1/2-inch pieces
orange bell pepper

1 medium, cut into 1 1/2-inch pieces
uncooked red onion(s)

1 large, cut into 1/2-inch wedges
olive oil

1 Tbsp
rosemary

2 tsp, or fresh thyme, or a combination, chopped
table salt

½ tsp
black pepper

¼ tsp

Instructions

Preheat oven to 425°F. Spray large baking sheet with olive oil nonstick spray.
Combine bell peppers and onion in large bowl; spray with nonstick spray and toss until coated. Add oil, rosemary, salt, and black pepper; toss until coated evenly.
Spoon vegetable mixture onto prepared baking sheet and spread to form even layer. Roast 10 minutes; turn vegetables. Roast until browned in spots and tender, 10–15 minutes.
Per serving: 3/4 cup

Notes

Make it ahead. Prepare this dish as directed. Transfer to an airtight container and let cool. Cover and refrigerate up to 3 days. To serve warm, transfer the vegetable mixture to a microwavable dish. Cover with a sheet of wax paper and microwave on High, stirring several times, just until warmed through, about 3 minutes. To serve at room temperature, let the dish stand out up to 2 hours.

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Roasted Tri-Color Peppers and Red Onion

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Roasted Tri-Color Peppers and Red Onion

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