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.
|Nonstick olive oil cooking spray|
|2||medium green bell peppers|
|2||medium red bell peppers|
|2||medium yellow bell peppers|
|1||teaspoon dried Italian seasoning|
|1/2||teaspoon dried basil|
|1/4||teaspoon ground cumin|
- 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. Spray vegetables with cooking spray. Bake 20 minutes; stir. Sprinkle with Italian seasoning, basil and cumin.
- Increase oven temperature to 425°F. Bake 20 minutes or until vegetables are crisp-tender and edges are lightly browned.
This recipe appears in: Italian
|Serving Size:||1/6 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||6 %|