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Roasted Bell Pepper Medley
lb miniature red, yellow or orange bell peppers
small Italian pearl onions (cipolline), thinly sliced (1/2 cup)
cloves garlic, finely chopped
tablespoon olive oil
teaspoon Italian seasoning
tablespoon balsamic vinegar
teaspoon Dijon mustard
Freshly ground black pepper to taste
Heat oven to 400°F. Cut bell peppers in half; remove seeds. (For larger peppers, cut lengthwise in half again.)
In medium bowl, toss bell peppers, onions, garlic, oil and Italian seasoning. Spoon mixture into 13x9-inch pan.
Roast 10 to 12 minutes or until bell peppers are crisp-tender.
Meanwhile, in small bowl, beat remaining ingredients except ground pepper with wire whisk.
Before serving, drizzle oil mixture over bell peppers and onions; sprinkle with ground pepper.
If you have a hard time finding the pearl onions, use regular green onions.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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