Roasted Onions and Peppers

Liven up the already wonderful flavor of roasted onions and peppers with Creole seasoning.

Yield: 4 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 47%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.9g
  • Carbohydrate: 6.2g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 302mg
  • Calcium: 11mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 475º.
  2. 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.
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