Roasted Tri Color Peppers and Onions

Total Time
45mins
Prep 5 mins
Cook 40 mins

Nice side dish and couldn't be healthier or easier.... great on the grill as kabobs. I love simple veggie dishes that just let the natural flavors come through!

Ingredients Nutrition

Directions

  1. Heat oven to 375.
  2. Line jelly roll pan with foil and spary with cooking spray.
  3. Cut peppers into 1" pieces.
  4. Cut onions into quarters.
  5. Arrange in single layer on baking sheet and spray veggies with cooking spray.
  6. Bake 20 minutes and stir.
  7. Sprinkle with herb blend, basil and cumin.
  8. Increase oven to 425.
  9. Bake 20 minutes more or until edges are black and veggies are crisp tender.
Most Helpful

4 5

5 5

I made these for ZWT #3, and decided to take the suggestion of making them on the grill as kabobs, since I was preparing them to serve with Moroccan Spiced Beef. They didn't caramalize like they would have in the oven, but were still quite tasty. And DS#1 and 2 ate them, because they were on a stick, and never would have touched them if they had to eat them with a fork! I might try these again in the oven, to see how differently they come out. Thanks for posting a wonderful, fresh tasting veggie side dish!

5 5

Just a few simple ingredients and yet they came together into an absolutely fantastic side dish. The combination of spices is a tad unusual bit works well together is there was a nice contrast between the sweetness of the basil in contrast with the smokiness of the cilantro. The real star is the cooking technique, which resulted in perfectly cooked vegetables. Thanks!