Makes 3 Servings
2 tablespoons olive oil
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
4 large bell peppers (assorted colors), seeded and quartered
- Preheat oven to 450°F.
- In a medium bowl, combine all ingredients except bell peppers; mix well. Add peppers to the bowl and toss to coat well. Place peppers on a baking sheet.
- Roast 20 to 25 minutes, or until tender.
Test Kitchen Tip: The key to really good roasted peppers is to make sure the oven is hot enough. If you want, you can peel the skin off the peppers once they are cooked.
Calories 125, Calories from Fat 90, Total Fat 10g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 160mg, Potassium 375mg, Total Carbohydrate 11g, Dietary Fiber 4g, Sugars 7g, Protein 2g, Phosphorus 45mg
Exchanges: 2 Vegetable, 2 Fat