Roasted Peppers and Onions

Michal Frischman Michal Frischman
5.0 (3 reviews)

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.

40m 6
Easy Vegetarian Pescatarian Low Carb Parve

Contains: Soy

Directions

Prepare the Peppers

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Combine dressing ingredients. Toss the vegetables in it until thinly coated.

  3. Place in a baking pan and bake for 30–40 minutes or until tender, stirring halfway through.

Credits

Description:

Photography: Moishe Wulliger

Styling: Renee Muller

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5.0 out of 5

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2 Comments

Cheryl Soltz •

these are delicious!! so easy too

ruchi •

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

Michal Frischman Kosher.com Team •
Reply to ruchi

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.