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.

Roasted tri-color peppers and red onion

Ingredients

Instructions

Notes

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