ROAST ONIONS AND PEPPERS RECIPES

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ROASTED PEPPERS & ONIONS RECIPE | EATINGWELL



Roasted Peppers & Onions Recipe | EatingWell image

Roasted peppers and onions complement just about everything from grilled and roasted meats to seafood. This easy low-carb side dish, with its vibrant color and simple flavor, is sure to become a staple.

Provided by Liv Dansky

Categories     Healthy Bell Pepper Side Dish Recipes

Total Time 35 minutes

Number Of Ingredients 10

1 medium red bell pepper, sliced
2 medium yellow bell peppers, sliced
1 medium orange bell pepper, sliced
1 large red onion, cut into 12 wedges
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh basil

Steps:

  • Preheat oven to 425 degrees F. Place bell peppers and onion in a large bowl. Add oil, salt and pepper; toss to coat.
  • Spread the vegetables in a single layer on a large rimmed baking sheet. Bake until tender and charred in spots, 20 to 25 minutes.
  • Transfer the vegetables to a large serving bowl. Toss with lemon juice, parsley and basil. Serve immediately.

Nutrition Facts : Calories 74.5 calories, CarbohydrateContent 7.6 g, FatContent 4.8 g, FiberContent 1.7 g, ProteinContent 1.2 g, SaturatedFatContent 0.7 g, SodiumContent 295 mg, SugarContent 3.7 g

TRI-COLOR ROASTED PEPPERS AND RED ONIONS | RECIPES | WW USA



Tri-Color Roasted Peppers and Red Onions | Recipes | WW USA image

These colorful and super healthy vegetables are great with roasted chicken, grilled meat or even scrambled eggs.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

3 spray(s) Olive oil cooking spray divided
1 medium Sweet red pepper(s) cut into 1 1/2-inch pieces
1 medium Yellow pepper(s) cut into 1 1/2-inch pieces
1 medium Orange bell pepper cut into 1 1/2-inch pieces
1 large Uncooked red onion(s) cut into 1/2-inch wedges
1 Tbsp Olive oil extra-virgin
2 tsp Rosemary fresh, or 1 tsp thyme, fresh
0.5 tsp Sea salt
0.25 tsp Black pepper freshly ground

Steps:

  • Preheat oven to 425°F. Coat a large baking sheet with cooking spray.
  • Place peppers and onion in a large bowl; coat with cooking spray. Add oil, rosemary or thyme, salt and pepper; toss to coat.
  • Spread vegetables in a single layer on prepared baking sheet. Roast for 10 minutes and then stir vegetables. Roast for 10 minutes more and then check for doneness. If peppers are very brown in spots and fragrant, remove from oven. If not, stir vegetables, roast for 5 to 10 minutes more and then check again. Yields about 3/4 cup per serving.

Nutrition Facts : Calories 71 kcal

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