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Roasted tri-color peppers and red onion

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

Smartpoints value per serving

Total Time

40 min

Prep

15 min

Cook

10 min

Serves

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)

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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