Roasted tri-color peppers and red onion
1
Points® value
Total Time
40 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
This is an incredibly versatile dish that can stand alone as a side dish, top cooked meats and fish as a chunky sauce or stir into pasta, rice or other vegetables for a delicious variation. The red, yellow, and orange peppers roast at the same pace and produce an eye-catching color combination. Ready in 40 minutes, these peppers pair well with flakey white fish, such as grouper or roasted chicken. Add some steamed brown rice for a full plate. Substitute thyme or parsley for a different herb profile. Line your baking sheet with foil to eliminate clean-up.
Ingredients
Olive oil cooking spray
1 spray(s)
Bell pepper
1 item(s), medium, red variety, cut into 1 1/2-inch pieces
Bell pepper
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
Red onion
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
