Roasted Bell Pepper Medley

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

Minutes

Total Time

25

Minutes

Makes

6

servings

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.
Makes 6 servings (about 2/3 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty Tip:
If you have a hard time finding the pearl onions, use regular green onions.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 50
    • (Calories from Fat 20),
  • Total Fat 2 1/2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 210mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 1g,
    • Sugars 4g),
  • Protein 0g;
Percent Daily Value*:
    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.