ROASTED BELL PEPPER MEDLEY

Roasted Bell Pepper Medley image

Looking for an easy vegetable side dish? Then try this spicy bell pepper and onion medley - ready in just 25 minutes.

Provided by By Betty Crocker Kitchens

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

1 lb miniature red, yellow or orange bell peppers
6 small Italian pearl onions (cipolline), thinly sliced (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1 tablespoon balsamic vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
Freshly ground black pepper to taste

Steps:

Heat oven to 400°F. Cut bell peppers in half; remove seeds. (For larger peppers, cut lengthwise in half again.)
In medium bowl, toss bell peppers, onions, garlic, oil and Italian seasoning. Spoon mixture into 13x9-inch pan.
Roast 10 to 12 minutes or until bell peppers are crisp-tender.
Meanwhile, in small bowl, beat remaining ingredients except ground pepper with wire whisk.
Before serving, drizzle oil mixture over bell peppers and onions; sprinkle with ground pepper.

Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g