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
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Print Pin SaveIngredients
- 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, then toss the vegetables and roast for an additional 10 minutes if needed.
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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.
Thank you so much for the recipe on how to make the peppers and onions in the oven. I would’ve never thought about adding paprika and oregano. I may just add the paprika a little pepper and may add my spice called “The Original” Badia Complete “Sazon Completa” the only confusion I have on all recipes is what oil to use… Classic olive oil, or just my canola oil for the peppers and onions? Thanks
We suggest using avocado oil for high heat cooking 🙂
Please throw the Canola oil away. It is poison to your Body and not at all the best oil
We do prefer and recommend avocado oil.
Delicious! I didn’t see anywhere how long this can be kept in the fridge.
Thank you!
We usually keep them in the refrigerator for 3-4 days 🙂
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.
I cover them for 20 minutes and I removed the foil another 15 minutes string and you can also put them under the broiler for about two minutes
We’re glad this option works for you! Covering veggies will create more steam, so it won’t get as caramelized, but love the broiler action to make them a bit charred 😀
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.
I have been freezing roasted peppers for a few years now. I fill up a gallon size zip bag laid flat, in a single layer, press out as much air as possible & close. Whenever I want to add some peppers to a recipe, I just break off a chunk, chop it if needed, re- seal the bag &put bag in the freezer until gone. If not in a recipe, they can easily be reheated in a fry pan or (better yet) put in an oven-safe dish and cook for 10 to 15 minutes at a temp anywhere between 350 and 400°
Can I roast my hot peppers, not char them and the put them in olive oils with garlic and freeze of pasta recipes?
We don’t recommend freezing after cooking due to texture changes.
Perfect I added my Italian sausage Pattie’s in marinara sauce they were a big hit. And conversation piece. So easy so good not much clean up ❤️This recipe thanks
Love the addition of the marinara with sausage, so glad you enjoyed! 😀
Used cumin instead of oregano and they are delicious
Ooh, yum! That would definitely change the flavor profile, but delicious as well! 🙂
Misleading nstructions
I’m sorry you had trouble, anything we can help with?
These were Superb!!
So glad it worked out!!