Herbed Roasted Bell Pepper Medley
Herbed Roasted Bell Pepper Medley
Ingredients
- 1 red bell pepper, cored, seeded, and cut into 1-inch strips
- 1 yellow bell pepper, cored, seeded, and cut into 1-inch strips
- 1 orange bell pepper, cored, seeded, and cut into 1-inch strips
- 1 green bell pepper, cored, seeded, and cut into 1-inch strips
- 1/2 red onion, peeled and cut into 1/2-inch wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the sliced bell peppers and red onion wedges.
⏱️ 2 min
- 3
Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper to the bowl with the vegetables. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
⏱️ 3 min
- 4
Spread the seasoned bell peppers and onions in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even roasting and browning.
⏱️ 1 min
- 5
Roast in the preheated oven for 20-25 minutes, or until the bell peppers are tender-crisp and slightly charred at the edges. Stir the vegetables halfway through the cooking time to ensure even roasting.
⏱️ 25 min•🌡️ 400
- 6
Remove the baking sheet from the oven. Transfer the roasted bell pepper medley to a serving dish. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Herbed Roasted Bell Pepper Medley
- 1 red bell pepper, cored, seeded, and cut into 1-inch strips
- 1 yellow bell pepper, cored, seeded, and cut into 1-inch strips
- 1 orange bell pepper, cored, seeded, and cut into 1-inch strips
- 1 green bell pepper, cored, seeded, and cut into 1-inch strips
- 1/2 red onion, peeled and cut into 1/2-inch wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the sliced bell peppers and red onion wedges.
⏱️ 2 min - 3
Add the minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper to the bowl with the vegetables. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
⏱️ 3 min - 4
Spread the seasoned bell peppers and onions in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for even roasting and browning.
⏱️ 1 min - 5
Roast in the preheated oven for 20-25 minutes, or until the bell peppers are tender-crisp and slightly charred at the edges. Stir the vegetables halfway through the cooking time to ensure even roasting.
⏱️ 25 min•🌡️ 400 - 6
Remove the baking sheet from the oven. Transfer the roasted bell pepper medley to a serving dish. Garnish with fresh chopped parsley before serving.
⏱️ 2 min