Oven-Roasted Peppers and Onions

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Oven-Roasted Peppers and Onions Photo
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.
This recipe appears in: Italian
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
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