Oven-Roasted Peppers and Onions

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Oven-Roasted Peppers and Onions."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/oven-roasted-peppers-and-onions-recipe.htm>  22 November 2008.

Oven-Roasted Peppers and Onions Photo
Oven-Roasted Peppers and Onions
Yield: Makes 6 servings
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Providing more than five times the daily RDA for vitamin C, this flavorful, eye-catching side dish adds variety to ordinary vegetable fare.
Ingredients:
Nonstick olive oil cooking spray

2
medium green bell peppers

2
medium red bell peppers

2
medium yellow bell peppers

4
small onions

1
teaspoon dried Italian seasoning

1/2
teaspoon dried basil

1/4
teaspoon ground cumin



Preparation:
1.
Preheat oven to 375°F. Spray 15X10-inch jelly-roll pan with cooking spray.

2.
Cut bell peppers into 1-1/2-inch pieces. Cut onions into quarters. Place vegetables on prepared pan. Spray vegetables with cooking spray. Bake 20 minutes; stir. Sprinkle with Italian seasoning, basil and cumin.

3.
Increase oven temperature to 425°F. Bake 20 minutes or until vegetables are crisp-tender and edges are lightly browned.



Nutritional Information:
Serving Size: 1/6 of total recipe
Sodium 4 mg
Protein 3 g
Fiber 4 g
Carbohydrate 20 g
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 6 %
Calories 84
Dietary Exchange:
Vegetable 3-1/2


This recipe appears in: Italian