Roasted Tri-Color Peppers & Red Onion

Ingredients:

• 1 red bell pepper, cut into 1 1/2-inch pieces
• 1 yellow bell pepper, cut into 1 1/2-inch pieces
• 1 orange bell pepper, cut into 1 1 /2-inch pieces
• 1 large red onion, cut into 1/2-inch wedges
• 1 tbsp. extra-virgin olive oil
• 2 tsp. chopped fresh rosemary or thyme
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (3/4 cup per serving)

1. Preheat oven to 425 F. Spray large baking sheet with  nonstick spray.
2. Combine bell peppers and red onion in a large bowl; spray with nonstick spray and toss until coated. Add oil, rosemary or thyme, salt, and black pepper; toss until coated evenly.
3. Spoon vegetable mixture onto prepared baking sheet and spread to form single layer. Roast 10 minutes; turn vegetables. Roast until browned in spots and tender, 10-15 minutes longer.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Family Meals Cookbook. This colorful side dish can be enjoyed any night of the week for dinner. It goes great with any protein and it's very filling. This vegetarian side dish is gluten free and can be made ahead. Just prepare this dish as directed, transfer to an airtight container and let cool. Cover and refrigerate up to three days.