Oven-Roasted Peppers and Onions
Perfect for the abundance from the garden.
Prep time:
Cook time:
Yield: Makes 6 servings
Serving size: 6
Calories per serving: 89
Ingredients:
Cook time:
Yield: Makes 6 servings
Serving size: 6
Calories per serving: 89
1 nonstick olive oil cooking spray
1/4 cup olive oil
2 medium green bell peppers
2 medium red bell peppers
2 medium yellow bell pepper
4 small
1 teaspoon dried Italian seasoning
1 salt
1 freshly ground black pepper
Directions:
Preheat oven to 375°F. Spray 15X10-inch jelly-roll pan with cooking spray.
Cut bell peppers into 1-1/2-inch pieces. Cut onions into quarters. Place vegetables on prepared pan. Drizzle vegetables with olive oil; toss to coat. Bake 20 minutes; stir. Sprinkle with Italian seasoning.
Increase oven temperature to 425°F. Bake 20 minutes or until vegetables are crisp-tender and edges are lightly browned.
Source: recipes.howstuffworks.com
Cut bell peppers into 1-1/2-inch pieces. Cut onions into quarters. Place vegetables on prepared pan. Drizzle vegetables with olive oil; toss to coat. Bake 20 minutes; stir. Sprinkle with Italian seasoning.
Increase oven temperature to 425°F. Bake 20 minutes or until vegetables are crisp-tender and edges are lightly browned.
Source: recipes.howstuffworks.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
