Roasted Peppers and Onions: A Vibrant Vegan Side Dish

This Roasted Peppers and Onions recipe adds a vibrant touch to any meal with its delightful smoky flavor.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Sides

Cuisine: Mediterranean, Vegan

Calories: 80

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 large Red Bell Pepper Adds sweetness and color; substitute any bell pepper for a similar effect.
1 large Orange Bell Pepper Provides a sweet, vibrant hue; any bell pepper can be swapped based on taste.
1 large Yellow Bell Pepper Contributes mild flavor; consider using green for a touch of bitterness.
1 small Onion Imparts depth and aroma; yellow or sweet onions are best.

For the Roasting

2 tablespoons Avocado Oil Ideal for roasting due to its high smoke point; olive oil works well too.
1 teaspoon Smoked Paprika Adds a delightful smoky flavor; sweet paprika can be a milder alternative.
1 teaspoon Oregano Infuses herbal notes; Italian seasoning or thyme can be used for variation.
to taste Salt Enhances overall flavor; adjust as necessary.
to taste Pepper Enhances overall flavor; adjust as necessary.

Equipment

Oven
Baking sheet
parchment paper
knife
cutting board

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C).
Slice the red, orange, and yellow bell peppers along with the small onion into even pieces.
Arrange the sliced peppers and onion on the baking sheet in an even layer.
Drizzle with avocado oil and sprinkle with smoked paprika, oregano, salt, and pepper. Toss to coat evenly.
Roast in the oven for 20 minutes until softened and lightly caramelized.
Toss the vegetables and return to the oven for an additional 10 minutes.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 150mgPotassium: 280mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 150mgCalcium: 30mgIron: 1mg

Notes

Perfect for meal prep, store in the fridge for up to 3-4 days or freeze for longer storage. Reheat in the oven or skillet.

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