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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
Oven-Roasted Peppers and Onions
Yield: Makes 6 servings
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
