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Oven Roasted Peppers & Onion




Source of Recipe


Lee's Kitchen






List of Ingredients



• 1 large red onion, peeled & cut into wedges
  
• 1 large red bell pepper, seeded & cut into 1" strips
  
• 1 large yellow bell pepper, seeded & cut into 1" strips
  
• Juice from 2 large lemons
  
• 1/2 cup good olive oil
  
• 1/2 tsp freshly ground black pepper, or to taste
  
• 2 or 3 cloves finely minced garlic, or to taste
  
• 1 Tbl fresh thyme, finely minced (or 1 tsp dried thyme)
  
• 2 tsp fresh basil, finely minced (or 3/4 tsp dried basil)
  
• 1/2 tsp Kosher salt
  
• 1 Tbl Dijon mustard
  
• 1/2 to 3/4 tsp white sugar (if desired)
  






Instructions



1. Pre-heat oven to 450 degrees (425 for dark pan).
   
2. Mix all ingredients except onions and red & yellow pepper in medium mixing bowl. Taste and adjust seasonings as needed.
   
3. Place cut up vegetables onto a jelly roll pan with 1" sides.
   
4. Pour dressing over vegetables. Toss vegetables with dressing mixture until vegetables are covered with dressing. Spread vegetables into a single layer.
   
5. Place into oven and roast vegetables for 15 minutes for crisp-tender vegetables or turn vegetables and roast for additional 15 minutes for tender vegetables.
   
6. Serve at room tempertaure as a condiment for submarine sandwiches or add to a pasta salad.