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We eat a lot of peppers in my house, and sometimes it’s nice to change things up a bit! This side dish is a perfect accompaniment to a lighter protein, like fish or grilled chicken.
4 red, yellow, or orange peppers, cut into 1/2-in. (1-cm.) slices
2 red onions, cut into strips
3 tablespoons Kedem Red Wine Vinegar or other red wine vinegar
1 tablespoon Haddar Dijon Mustard
1 tablespoon Gefen Honey
1 tablespoon soy sauce
2 tablespoons Gefen Olive Oil
1/2 teaspoon salt
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Combine dressing ingredients. Toss the vegetables in it until thinly coated.
Place in a baking pan and bake for 30–40 minutes or until tender, stirring halfway through.
Photography: Moishe Wulliger Styling: Renee Muller
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these are delicious!! so easy too
Roasted peppers and onions Hi this recipe looks really yum and easy. I just wanted to know if I’m making it for a Friday night meal as a side dish should it be left on hot plate and served warm/hot or room temperature
Thanks Ruchi!
They’re delicious warm or hot. We like it a little more to the well-done side, so I keep them in the oven as long as possible, but if you like them with a bit more bite, keep them room temperature.