Roasted Peppers and Onions
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Roasted Peppers and Onions
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Tender roasted peppers and onions with golden brown edges. They make a delicious and healthy topping for salads, wraps, fajitas, and more!
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Ingredients
- 1 yellow bell pepper seeded and thinly sliced
- 1 red bell pepper seeded and thinly sliced
- 1 bell pepper seeded and thinly sliced, orange
- 1 red onion thinly sliced, small
- 1 to 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon seasoning of choice I used taco seasoning
Instructions
- Preheat the oven to 400F.
- Add the veggies to a large baking sheet, toss with the olive oil and seasonings. Space the veggies evenly out, in a single layer.
- Bake for 20 minutes, before carefully give the veggies a toss. Roast for another 10 minutes or until tender and golden brown.
Nutrition Information
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Serving
1cup
Calories
65kcal
(3%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
3g
(15%)
Sodium
588mg
(25%)
Potassium
229mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1925IU
(39%)
Vitamin C
133mg
(148%)
Calcium
14mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 65kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 588mg | 25% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1925IU | 39% |
| Vitamin C | 133mg | 148% |
| Calcium | 14mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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