Tri-Color Roasted Peppers and Red Onions

1
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
These colorful and super healthy vegetables are great with roasted chicken, grilled meat or even scrambled eggs.

Ingredients

olive oil cooking spray

3 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 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, extra-virgin

rosemary

2 tsp, fresh, or 1 tsp thyme, fresh

sea salt

½ tsp

black pepper

¼ tsp, freshly ground

Instructions

  1. Preheat oven to 425°F. Coat a large baking sheet with cooking spray.
  2. Place peppers and onion in a large bowl; coat with cooking spray. Add oil, rosemary or thyme, salt and pepper; toss to coat.
  3. 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.

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