Tri-Color Roasted Peppers and Red Onions
- Total Time
These colorful and super healthy vegetables are great with roasted chicken, grilled meat or even scrambled eggs.
olive oil cooking spray3 spray(s), divided
sweet red pepper(s)1 medium, cut into 1 1/2-inch pieces
yellow pepper(s)1 medium, cut into 1 1/2-inch pieces
orange bell pepper1 medium, cut into 1 1/2-inch pieces
uncooked red onion(s)1 large, cut into 1/2-inch wedges
olive oil1 Tbsp, extra-virgin
rosemary2 tsp, fresh, or 1 tsp thyme, fresh
sea salt½ tsp
black pepper¼ tsp, freshly ground
- Preheat oven to 425°F. Coat a large baking sheet with cooking spray.
- Place peppers and onion in a large bowl; coat with cooking spray. Add oil, rosemary or thyme, salt and pepper; toss to coat.
- Spread vegetables in a single layer on prepared baking sheet. Roast for 10 minutes and then stir vegetables. Roast for 10 minutes more and then check for doneness. If peppers are very brown in spots and fragrant, remove from oven. If not, stir vegetables, roast for 5 to 10 minutes more and then check again. Yields about 3/4 cup per serving.