Roasted tri-color peppers and red onion
1
Points®
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
Instructions
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
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