You could almost call this a non-recipe because it's so straightforward and simple. Roast three peppers and an onion and store them in a clear container in the refrigerator, ready for those days when you haven't planned dinner and need last-minute inspiration.
For instance, last night I roasted chunks of Trader Joes' Spicy Jalapeno chicken sausage with the peppers and served it on pasta. What blast of savory flavor! I've also grilled chicken breasts and added the peppers and a squeeze of lemon juice. In the mood for burritos or fajitas? Top low-fat tortillas with peppers and add chicken, shrimp or, for vegetarians, tofu. Just add salsa and microwave for a speedy, delicious meal.
Need I mention omelettes? You get the picture. Roast colorful peppers often and discover new ways to actually enjoy your veggies. Mom would be proud!
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