Roasted Onions and Peppers

Oxmoor House
Liven up the already wonderful flavor of roasted onions and peppers with Creole seasoning.
4 servings (serving size: about 1/2 cup)


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1 Vidalia or other sweet onion, thinly sliced
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
Cooking spray
2 teaspoons olive oil
2 teaspoons Creole seasoning


Prep: 4 Minutes
Cook: 15 Minutes

Preheat oven to 475º.

Place first 3 ingredients in a single layer in a large roasting pan. Coat vegetables with cooking spray; drizzle with olive oil. Sprinkle with Creole seasoning. Bake at 475º for 15 to 17 minutes or until lightly browned.

Created date

April 2009

Nutritional Information

Calories 46
Caloriesfromfat 47 %
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 0.9 g
Carbohydrate 6.2 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 302 mg
Calcium 11 mg