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Tri-Colored Roasted Bell Peppers and Red Onions

You could almost call this a non-recipe because it's so straightforward and simple. I'm posting it because it's a reminder of how versatile these simple ingredients can be.

For instance, last night I roasted chunks of Trader Joes' Spicy Jalapeno chicken sausage with the peppers and served it all on pasta. Wow! What blast of savory flavor. I've also topped grilled chicken breasts with the peppers and a squeeze of lemon juice.

In the mood for burritos or fajitas? These peppers are the perfect filling with either chicken, shrimp or, for vegetarians, tofu. Just add salsa.

Need I mention omelettes? You get the picture. Roast these peppers often and discover new ways to actually enjoy your veggies. Mom would be proud!

1 link is only 3 WW Points!

Olive oil cooking spray

1 medium red bell pepper cut into 1 1/2-inch pieces

1 medium yellow bell pepper cut into 1 1/2-inch pieces

1 medium orange bell pepper cut into 1 1/2-inch pieces

1 large red onion cut into 1/2-inch wedges

1 Tbsp. olive oil

2 tsp. fresh rosemary or 1 tsp. fresh thyme

1/2 tsp. kosher salt

1/2 tsp. black pepper

Preheat oven to 425°F. Coat a large baking sheet with cooking spray or cover with parchment paper.

Place peppers and onion in a large bowl; coat with cooking spray. Add oil, rosemary or thyme, salt and pepper; toss to coat. Spread vegetables in a single layer on prepared baking sheet.

Roast for 10 minutes and then stir vegetables. Roast for 10 minutes more and then check for doneness. If peppers are very brown in spots and fragrant, remove from oven. If not, stir vegetables, roast for 5 to 10 minutes more and then check again.

Serves 4

WW Points per 3/4 cup serving: 1

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