Simple Oven Roasted Red Peppers And Onions Food

SIMPLE OVEN ROASTED RED PEPPERS AND ONIONS

Steps:

• Preheat oven to 400F.
• Slice peppers and onion into strips about ¼ inch thick.
• Arrange pepper and onion slices on a baking sheet.
• Drizzle with olive oil and sprinkle with salt, pepper and crushed red pepper.
• Toss to coat evenly.
• Bake for 25 minutes.

ROASTED PEPPERS & ONIONS

Steps:

• Preheat oven to 425 degrees F. Place bell peppers and onion in a large bowl. Add oil, salt and pepper; toss to coat.
• Spread the vegetables in a single layer on a large rimmed baking sheet. Bake until tender and charred in spots, 20 to 25 minutes.
• Transfer the vegetables to a large serving bowl. Toss with lemon juice, parsley and basil. Serve immediately.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ASIAN ROASTED ONIONS AND PEPPERS

Steps:

• Preheat oven to 200C/400°F.
• Peel the onion and cut into 8 wedges and place in a large bowl.
• Cut the peppers in half, remove the stem, seeds and white pith. Cut into (approx.) 1" pieces and add to the bowl with the onions.
• In another small bowl, mix the next 7 ingredients (from veggie oil to garlic powder). Add chili peppers, if using.
• Pour the spicy mix over the veggies and mix until well coated.
• Tip out onto a baking sheet and spread the veggies out.
• Bake for 30-40 minutes until tender. Toss the veggies around 2 or 3 times while cooking.

ROASTED RED PEPPER AND ONION DIP

Steps:

• Preheat oven to 400 degrees.
• Place quartered onion in small baking dish. Drizzle oil over.
• Bake until soft, about 45 minutes. Cool.
• Puree onion with roasted red peppers and basil leaves in food processor.
• Add cream cheese and blend just until combined.
• Season with salt and pepper to taste, pulse to blend.
• Transfer to medium bowl, cover and refrigerate at least 3 hours.
• Place dip in center of platter/serving plate and surround with bagel chips and/or cut fresh vegetables.
• Makes about 2 1/2 cups.

ROASTED TRI COLOR PEPPERS AND ONIONS

Steps:

• Heat oven to 375.
• Line jelly roll pan with foil and spary with cooking spray.
• Cut peppers into 1" pieces.
• Cut onions into quarters.
• Arrange in single layer on baking sheet and spray veggies with cooking spray.
• Bake 20 minutes and stir.
• Sprinkle with herb blend, basil and cumin.
• Increase oven to 425.
• Bake 20 minutes more or until edges are black and veggies are crisp tender.

ROASTED TOMATO, PEPPER, AND RED ONION SOUP

Steps:

• Wash and halve the tomatoes.
• Halve the pepper, removing the core and seeds.
• Cut the onion in quarters.
• Place the vegetables and two sprigs of sage on a large bake pan.
• Sprinkle with the olive oil.
• Bake for 30 minutes in the oven at 400 degrees.
• Remove the vegetables from the oven and place them in an ovenproof dish.
• Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
• Allow the vegetables to cool.
• Puree with a handblender.
• Reheat in a pan on the stove when ready to serve.
• Garnish with chopped sage.