Ingredients:
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 tablespoon balsamic vinegar
- 2 teaspoons dried thyme
Instructions:
- Preheat and Prepare:
- Preheat your oven to 425°F (220°C).
- Chop the Vegetables:
- Wash and core the bell peppers, removing the seeds and membranes. Cut them into bite-sized strips or chunks.
- Peel and slice the red onion into thin wedges.
- Assemble in Baking Dish:
- Place the chopped bell peppers and red onion in a single layer in a baking dish.
- Add Balsamic Vinegar:
- Drizzle the balsamic vinegar over the vegetables in the baking dish. The balsamic vinegar will infuse the peppers and onion with a rich, tangy flavor.
- Sprinkle Thyme:
- Evenly sprinkle the dried thyme over the vegetables. Thyme adds a fragrant and earthy dimension to the dish.
- Roasting Time:
- Place the baking dish in the preheated oven and roast the vegetables for 20 minutes.
- Stir and Continue Roasting:
- After the initial 20 minutes, carefully stir the vegetables to ensure even roasting and flavor distribution.
- Roast the vegetables for an additional 20 minutes, or until they are tender and slightly caramelized at the edges.
- Serve and Enjoy:
- Once roasted to perfection, remove the baking dish from the oven.
- Transfer the balsamic roasted tri-color pepper medley to a serving dish.
Serving Suggestion:
- This dish is versatile and can be enjoyed in various ways:
- As a colorful and flavorful side dish alongside grilled chicken, steak, or fish.
- As a topping for sandwiches, wraps, or panini.
- As a filling for quesadillas or omelets.
- As a topping for pizzas or flatbreads.
- Mixed with cooked pasta or grains for a simple and satisfying vegetarian meal.
Note: The sweetness of the roasted bell peppers and the savory touch of balsamic vinegar create a harmonious blend of flavors in this dish. The addition of thyme adds a delightful herbaceous note. Enjoy the Balsamic Roasted Tri-Color Pepper Medley as a versatile and delightful addition to your culinary repertoire.
