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Easy Oven-Roasted Peppers

Easy Oven-Roasted Peppers


By Voula Halliday

Voula Halliday's easy oven-roasted peppers, onions and tomatoes.

Makes 4 to 6 servings

1 red pepper
1 green pepper
2 sweet onions
2 tbsp (30 mL) olive oil
1 pint baby tomatoes

  1. Heat oven to 400 F (200 C). Core and seed peppers; chop into bite-sized pieces; place in a large baking pan. Peel, then chop onion into bite-sized pieces and add to pan with peppers. Drizzle with olive oil and toss to evenly coat.
  2. Place pan with vegetables on bottom rack of heated oven and roast for 15 minutes or until just lightly browned. Toss tomatoes into pan and stir. Roast for another 10 minutes, just until tomatoes have softened and started to blister. Serve with Voula's grilled top sirloin.


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