These roasted peppers are one of my favorite all time favorite ways to serve vegetables. They super quick to make and the whole family loves them. While they roast the natural sugars in the peppers concentrates and they are utterly delicious! I usually plan on 1/2 a pepper per person when serving as a side dish. If there are any leftover they’re wonderful on sandwiches, tossed in with pasta, tossed in a salad, or diced up and added to just about anything.
Another thing I love about these is there’s no need to peel them. The skins are plenty soft from the roasting. The overall texture is firmer than the peeled variety but far more appealing, in my humble opinion, to eat.
They make the perfect accompaniment to just about anything. Chicken, Beef, Fish or Poultry.
All those dark brown parts on the peppers are exactly what you’re looking for the tell you they cooked just right.
Roast them on a piece of parchment and clean up is a breeze.
Simple Roasted Peppers
- 2 Tablespoons Olive Oil
- 4 Medium Mixed Bell Peppers Sliced into 1/2 Inch Strips
- To Taste Salt
- To Taste Pepper
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Toss sliced peppers in olive oil until they're evenly coated. Spread evenly in a single layer on prepared baking sheet. Generously season with salt and pepper.
- Roast peppers in preheated oven until they are soft and some of the tips are browned and the skins are deeply browned where they're touching the parchment, about 18-20 minutes. Serve!
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