Cent’ Anni – Roasted Peppers & Onions are naturally delicious!
Like my Italian relatives, I rode my bike to a roadside market today and filled my reusable shopping pouch with a bunch of sweet, petite, and very colorful peppers, AND a few big onions. I love to roast these veggies in the oven and serve with a crusty baguette. (See recipe below)
Roasted Sweet Red Peppers & Onions
- A whole bunch of little red peppers
- 2 large onions, roughly chopped
- 10 garlic cloves (more if desired)
- Extra-virgin olive oil (for drizzling)
Preheat oven to 425 degrees F.
Line a large baking sheet with aluminum foil. Coat foil with non-stick cooking spray.
Rinse peppers under cool running water and pat dry. Scatter peppers, onions, and garlic on the baking sheet. Bake in the oven for 20 minutes. Remove from oven, give the veggies a good toss, and bake for an additional 20 minutes. That’s it, no muss, no fuss!
Remove from oven and let cool a bit. Gently pull off the tops from the peppers and place everything in a large bowl. Drizzle with olive oil and gently toss. Serve with a crusty baguette.
For a healthy pick-me-up the next morning, cook peppers with eggs in a frying pan, wrap in a warm wheat tortilla, and enjoy.
Maria’s tip: Also enjoy peppers plain as a healthy snack. They are crunchy and delicious and better for you then potato chips!
Recipe by Maria Desiderata Montana
Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.