Tri-Color Roasted Peppers and Red Onions side dishes POINTS® Value: 1 Servings: 4 Preparation Time: 8 min Cooking Time: 30 min Level of Difficulty: Easy Make extras of these colorful and super healthy vegetables. They*re great with roasted chicken, grilled meat or even scrambled eggs. Ingredients 3 sprays olive oil cooking spray, divided 1 medium sweet red pepper(s), cut into 1 1/2-inch pieces 1 medium yellow pepper(s), cut into 1 1/2-inch pieces 1 tsp orange pepper, cut into 1 1/2-inch pieces 1 large red onion(s), cut into 1/2-inch wedges 1 Tbsp olive oil, extra-virgin 2 tsp rosemary, fresh, or 1 tsp thyme, fresh 1/2 tsp sea salt 1/4 tsp black pepper, freshly ground Instructions Preheat oven to 425°F. Coat a large baking sheet with cooking spray. Place peppers and onion in a large bowl; coat with cooking spray. Add oil, rosemary or thyme, salt and pepper; toss to coat. Spread vegetables in a single layer on prepared baking sheet. Roast for 10 minutes and then stir vegetables. Roast for 10 minutes more and then check for doneness. If peppers are very brown in spots and fragrant, remove from oven. If not, stir vegetables, roast for 5 to 10 minutes more and then check again. Yields about 3/4 cup per serving.
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