Since focusing on eating more of a plant-based diet, I’ve found myself eating a lot more bell peppers. Sure they are scrumptious bites of yumminess but I love the color they add to every dish. As part of a healthy diet, nutritionists recommend eating a rainbow of colors. Bell peppers make it extremely easy to incorporate a variety of colors. The amazing part of this recipe is that it doesn’t use any oil so it’s a really low calorie dish. I could eat these by themselves all day long but they’d be a great compliment to fajitas, salads, or as a side dish.
The only work involved in this dish is cutting them veggies and stirring them once. Couldn’t be simpler, right? I used 1 red bell pepper, 1 green bell pepper, one yellow bell pepper (although I would argue that it’s actually orange), and one red onion. I added a tablespoon of balsamic vinegar and two teaspoons of thyme.
Then into a preheated 425 degree oven for 20 minutes. Stir after 20 minutes and roast another 20 minutes. Out comes peppers and onions roasted to perfection!
I wasn’t sure how they would be heated the next day as leftovers, but they were just as delicious. I just added them over rice and enjoyed a different meal.
Balsamic Roasted Peppers and Onions
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 red onion
1 tablespoon balsamic vinegar
2 teaspoons thyme
Preheat oven to 425 degrees.
Chop vegetables and add to baking dish.
Pour balsamic vinegar over vegetables.
Sprinkle thyme over vegetables.
Roast for 20 minutes, stir, and roast an additional 20 minutes.
What are your favorite roasted vegetables? I’d love to hear from you in the comments below!