Roasted Peppers and Onions are a great standby to add to your favorite meals. This vegan side dish can be enjoyed with breakfast, lunch, and dinner.
This recipe couldn’t be easier and it’s great for meal prep! Add roasted peppers and onions to many dishes to bring them even more flavor! Together these two roast up for the perfect flavor combination. You can use whatever seasonings you like. We use a little bit of smoked paprika, oregano, salt, and pepper. We also use oil to help caramelize the peppers and onions in the oven. Want to roast whole peppers? Check out our post on how to roast red peppers or how to roast vegetables for even roasted vegetable options.
how to roast peppers and onions
- Preheat your oven to 400 degrees F.
- Start slicing the bell peppers and onions. The onions will shrivel up more than the peppers. If you want them more tender and not crispy you’ll want to cut them a bit larger so they can cook at the same time as the peppers.
- Once the vegetables are sliced we place them onto a baking sheet and toss with oil. Bake the peppers in a single layer for 20 minutes,
- Toss after 20 minutes and then roast for another 10 minutes.
how do you serve roasted peppers and onions?
Oven roasted peppers and onions can be used in many dishes. Tacos, fajitas, burritos, with eggs, chickpeas, it’s especially delicious with our Mediterranean Rice a little hummus, Israeli salad, and pita. One of my favorite ways to enjoy them is wrapped in a pita with quinoa, rice, and taco seasoned chickpeas.
We hope you enjoy this easy vegan side dish as much as we do. You can add more peppers or even more onions and even other vegetables if you desire. This is an easy sheet pan recipe and we’ll even make double batches while we’re using the oven.
Roasted Peppers and Onions
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 small onion
- 1 teaspoon avocado oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon oregano
- pinch salt
- pinch pepper
Instructions
- Preheat your oven to 400 degrees F.
- Slice the bell peppers and onions.
- Place the sliced vegetables onto a baking sheet and toss with the oil and seasonings.
- Bake in a single layer for 20 minutes.
- Toss after 20 minutes and then roast for another 10 minutes if needed.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
These are great!! Perfect for fajitas. Thank you for sharing.
So much flavor! We’ll be putting these on everything!
Amazing 👍
Thank you so much! 🙂
Hi! It all looks delicious however do we cover the veggies in the oven with aluminum foil at anytime?? Or never do we cover them??
Thanks so much
Hi Lucy! We do not cover them at all. Covering would cause them to steam instead of roast. I hope that helps! 🙂
I always put my veggies-no matter which ones- in a foil envelope with veggie broth.
Heavenly & easy cleaning.
Yum! That’s a good way to cook them too! They will get a little bit more steamed than roasted that way.
Hi, these look so good going to try,my question is… do you hav to use avocado oil? Or can I use olive oil..Thank You. Amy
All oils have a smoke point, since we baked at 400 degrees F we recommend using any oil that can be used at 400 degrees F or above. Regular olive oil will be fine up to 410F, if you’d like to learn more about smoke points check out our post in detail. 🙂 https://www.knowyourproduce.com/smoke-point-of-oils/
Can you freeze them after roasting
The texture will definitely change as peppers are full of water. We do freeze fresh peppers, but they really break down even doing with fresh.