This Oven Roasted Peppers and Onions recipe is a vibrant, quick, and healthy side dish that adds color and flavor to any meal.
Packed with fiber, vitamin C, and plant-based nutrients, it’s low in saturated fat and carbs while offering good fats from olive oil.
Perfect for everyday cooking, it’s effortless, delicious, and ideal for meal prep.
Oven Roasted Peppers And Onions
Equipment
- 1 large mixing bowl
- 1 Sharp Chef’s Knife
- 1 cutting board
- 1 Baking sheet
- 1 spatula or tongs
- Measuring Spoons
Ingredients
- 1 medium red bell pepper
- 1 medium orange bell pepper
- 1 medium yellow bell pepper
- 1 large onion
- 1 tablespoon olive oil or grape seed oil
- 1 tablespoon apple cider vinegar optional
- 1 teaspoon red pepper flakes
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Begin by setting your oven to 400°F (200°C) and allow it to fully preheat before placing the vegetables inside. Preheating ensures even roasting and helps achieve perfectly caramelized edges. This process usually takes about 10–15 minutes, during which you can prepare your vegetables and seasonings.
- Wash and Dry Vegetables: Thoroughly rinse the bell peppers and onion under cold running water to remove any dirt or residue. Pat them completely dry with a clean kitchen towel or paper towels. Dry vegetables roast better and develop a richer flavor, so this step is important for the best results.
- Prepare the Bell Peppers: Cut each bell pepper in half lengthwise. Remove the seeds, core, and white membranes carefully with a sharp knife. Then, slice each half into strips approximately ¼ inch thick. Uniform slices ensure even roasting and consistent texture.
- Slice the Onion: Peel away the onion’s outer skin and discard it. Cut the onion in half lengthwise, lay the halves flat on the cutting board, and slice into strips about ¼ inch thick. Consistent slicing helps ensure even cooking and caramelization alongside the peppers.
- Combine Ingredients in a Bowl: Place the sliced peppers and onions into a large mixing bowl. Add 1 tablespoon of olive oil or grape seed oil, which adds flavor and healthy fats while promoting even roasting. If desired, add 1 tablespoon of apple cider vinegar for subtle tanginess. Sprinkle in 1 teaspoon of red pepper flakes for heat and ¼ teaspoon of salt for flavor enhancement.
- Toss to Coat Evenly: Use your hands or a spatula to toss the vegetables gently but thoroughly so that each strip is evenly coated in oil and seasonings. This step ensures every piece absorbs flavor and roasts evenly without dryness or uneven browning.
- Arrange Vegetables for Roasting: Line a baking sheet with parchment paper to prevent sticking and simplify cleanup. Spread the seasoned peppers and onions evenly in a single layer. Avoid overcrowding the pan, as this can trap moisture and result in steaming rather than roasting.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 20 minutes. Check halfway through and gently flip the vegetables with a spatula to promote even browning. The vegetables should become tender with slightly crisp, caramelized edges.
- Check for Doneness: After roasting for about 20 minutes, test a piece of pepper or onion for tenderness. If they require additional cooking, return them to the oven for 2–3 more minutes, checking often until they reach the desired texture. The goal is a balance of tender interior and lightly caramelized exterior.
- Serve or Store: Once roasting is complete, transfer the vegetables to a serving dish. Enjoy them hot as a side dish, topping, or ingredient in other recipes such as tacos, sandwiches, or salads. Allow leftovers to cool completely before storing them in an airtight container. Refrigerate for up to four days or freeze for up to three months.
Notes
- Adjust the amount of red pepper flakes to suit your preferred spice level.
- Use grape seed oil or olive oil for healthier fats and better flavor.
- Slice vegetables evenly (about ¼ inch thick) for consistent roasting.
- Avoid overcrowding the baking sheet to ensure crisp, caramelized edges.
- Add apple cider vinegar for a subtle tangy flavor (optional).
- Roasted peppers and onions pair well with burgers, tacos, salads, or grain bowls.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat in the oven at 300°F or microwave after thawing.
Chef’s Secrets: Tips For Perfect Roasting
Achieving perfectly roasted peppers and onions comes down to a few simple secrets.
Always preheat your oven — a hot oven ensures even caramelization and deeper flavor.
Use high-quality olive oil or grape seed oil for richer taste and healthier fats.
Tossing the vegetables well in oil and seasoning ensures every strip absorbs flavor evenly.
Avoid overcrowding the pan; giving vegetables space allows hot air to circulate, creating a crisp, golden exterior.
For extra depth of flavor, add a splash of balsamic vinegar before serving.
Serving Suggestions: Delicious Ways To Enjoy
This oven-roasted peppers and onions recipe is wonderfully versatile.
Serve them as a colorful side dish alongside grilled chicken, fish, or steak for a healthy, nutrient-rich plate.
They also make a delicious topping for burgers, sandwiches, and hot dogs.
Try adding them to tacos, quesadillas, or wraps for an extra flavor boost.
For a wholesome vegetarian option, combine them with quinoa or brown rice for a filling bowl.
The sweet caramelization pairs beautifully with bold proteins and fresh herbs.
Storage Tips: Keep Your Roasted Veggies Fresh
Store leftover roasted peppers and onions in an airtight container in the refrigerator for up to four days.
For longer storage, freeze them in a freezer-safe container for up to three months.
To reheat, spread them on a baking sheet and warm in the oven at 300°F for about 10 minutes, or use the microwave after thawing overnight.
Roasted vegetables also taste great cold, making them a convenient addition to salads or wraps.
Label and date your container for easy meal prep and organization.
Frequently Asked Questions
1. Can I use other vegetables in this recipe?
Yes! Zucchini, mushrooms, and asparagus pair beautifully with peppers and onions. Adjust cooking time depending on vegetable thickness to ensure even roasting without burning.
2. Can I make this recipe without oil?
While oil improves caramelization and flavor, you can roast without it. Instead, use a light spray of water or vegetable broth to prevent drying, but note the texture will be slightly different.
3. How do I make this recipe spicier?
Increase the amount of red pepper flakes, or add a pinch of cayenne pepper. You can also toss roasted peppers and onions with chopped jalapeños before serving for extra heat.
4. Can this recipe be made ahead of time?
Absolutely. Roast your peppers and onions in advance and store them in the fridge for up to 4 days. Reheat before serving or enjoy cold for meal prep and convenience.
5. What is the best type of bell pepper to use?
Any bell pepper will work, but using a mix of red, yellow, and orange adds sweetness, vibrant color, and a richer flavor profile. Red peppers tend to be the sweetest and most nutrient-rich.
