Roasted Tri-Color Peppers and Red Onion

Total Time
40 min
15 min
10 min


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


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

table salt

½ tsp

black pepper

¼ tsp


  1. Preheat oven to 425°F. Spray large baking sheet with olive oil nonstick spray.
  2. 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.
  3. 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.
  4. Per serving: 3/4 cup


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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