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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Roasted Onions and Peppers Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy