Kickstart your morning with our Roasted Peppers and Onions recipe, where sweet bell peppers meet the sharpness of red onions to create a delectable and colourful addition to your plate.
ROASTED PEPPERS AND ONIONS RECIPE
Whether it's alongside breakfast eggs, stuffed into lunchtime pitas, or adding depth to dinner dishes, this recipe promises a burst of deliciousness with every bite. Delight in the simple yet profoundly flavorful world of Roasted Peppers and Onions, a versatile vegan side that enhances any meal from sunrise to sunset. These oven-caramelized beauties, seasoned with smoked paprika, oregano, salt, and pepper, blend the sweetness of peppers with the rich, savoury notes of onions.
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 small onion
- 1 teaspoon avocado oil
- ½ teaspoon smoked paprika
- ¼ teaspoon oregano
- pinch salt
- pinch pepper
Instructions
- Preheat your oven to 400 degrees F (200 degrees C).
- Start by slicing the bell peppers and onions. The onions tend to shrivel up more than the peppers during cooking, so if you prefer them tender rather than crispy, cut them a bit larger to ensure they cook evenly with the peppers.
- Place the sliced vegetables on a baking sheet and toss with oil, ensuring they are coated well and arranged in a single layer.
- Bake the coated peppers and onions for 20 minutes.
- After 20 minutes, remove the baking sheet from the oven, toss the vegetables to ensure even roasting, and then return to the oven for another 10 minutes.
Serving Suggestions
- Mediterranean Rice
- Hummus
- Israeli Salad
- Pita Bread
- Tacos
- Fajitas
- Burritos
- Quinoa
- With eggs for breakfast
- Taco-seasoned Chickpeas
Tips and Tricks
- If you prefer your onions to be more tender and not crispy, cut them a bit larger to ensure they cook evenly alongside the peppers.
- Use oil to help caramelize the peppers and onions in the oven. Tossing the sliced veggies with oil before baking encourages a nice, caramelized texture and enhances their natural flavors.
- Bake the peppers and onions in a single layer for 20 minutes, then toss them and roast for another 10 minutes. This tossing step ensures even roasting and caramelization.
- Feel free to add more peppers or onions according to your taste preferences. You can also include other vegetables to the mix for variety.
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