Oven-Roasted Peppers and Onions
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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:
- 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
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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