Easy side dishes always come in handy when you need something new to go with an entree. Roasted mixed peppers are flavorful and pair up nicely with just about anything. The fantastic thing about this recipe is that you can add other veggies to give it a slightly different taste and texture. Roasted peppers are also a nice addition to any salad served warm or chilled the next day.
Everyone in my family is a true fan of peppers whether they are hot, sweet or mild. Roasted Mixed Peppers blends all three flavors for a unique experience of different tastes all at once. Depending on your tolerance level for heat you can add really hot peppers such as jalapeno or habanero peppers. If you are new to the taste of peppers I would suggest you stick to traditional green, red and sweet peppers.
Try this reicipe the next time you need a simple side dish or the next time you have a special gathering. Your vegetarian friends will love it and thank you for making something both beautiful to look at and wonderful to eat.
Roasted Mixed Peppers
1 bag of mixed mini sweet peppers sliced in half
1 large green pepper sliced in strips
1 large red pepper sliced in strips
1 large onion sliced
1 tsp dried dill
1 tsp salt
1 tsp cracked black pepper
1 tsp dried parsley
2 tbsp olive oil
1 small poblano or habanero pepper sliced in thin strips
2 small tomatoes sliced in wedges
Preheat oven to 425 degrees. Spray a rimmed cookie sheet with cooking spray and add 1 tablespoon of olive oil to coat the bottom of the cookie sheet. In a large bowl add the sliced peppers and onions. Sprinkle with seasonings then add remaining tablespoon of olive oil. Toss gently then pour onto cookie sheet. Spread the peppers out to cover the cookie sheet. Roast peppers for 45 minutes until soft and slightly brown. Remove from oven and let peppers rest for 5 minutes.