Roasted Bell Pepper Medley

Looking for an easy vegetable side dish? Then try this spicy bell pepper and onion medley - ready in just 25 minutes.

  • Prep Time 20 min
  • Total Time 25 min
  • Servings 6

1
lb miniature red, yellow or orange bell peppers
6
small Italian pearl onions (cipolline), thinly sliced (1/2 cup)
2
cloves garlic, finely chopped
1
tablespoon olive oil
1/2
teaspoon Italian seasoning
1
tablespoon balsamic vinegar
1
teaspoon honey
1/2
teaspoon Dijon mustard
1/2
teaspoon salt
Freshly ground black pepper to taste

  • 1 Heat oven to 400°F. Cut bell peppers in half; remove seeds. (For larger peppers, cut lengthwise in half again.)
  • 2 In medium bowl, toss bell peppers, onions, garlic, oil and Italian seasoning. Spoon mixture into 13x9-inch pan.
  • 3 Roast 10 to 12 minutes or until bell peppers are crisp-tender.
  • 4 Meanwhile, in small bowl, beat remaining ingredients except ground pepper with wire whisk.
  • 5 Before serving, drizzle oil mixture over bell peppers and onions; sprinkle with ground pepper.

Expert Tips

If you have a hard time finding the pearl onions, use regular green onions.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
0g,
0%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
210mg
210%;
Total Carbohydrate
6g
6%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
100%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.