Tri-Color Roasted Peppers and Red Onions
1
Points®
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
Red bell pepper
1 medium, cut into 1 1/2-inch pieces
Yellow bell pepper
1 medium, 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, 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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