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Roasting vegetables like this is so easy and the end result is very tasty.  Add it as a side to most meals to add extra flavor and interest.

The light-tasting olive oil helps caramelize the vegetables and the seasonings add just the right amount of flavor.

These vegetables have lots of vitamin C in them, making them a healthy choice any day of the week.  Use brightly colored peppers for a pretty presentation.

Green peppers usually are a bit more on the bitter side, but roasting them with other colored peppers and onions disguises this fact very nicely, and you may not even notice as a result.

They go well with steak, chicken, fish and seafood; however, I like it as a side next to my cheesy omelet for breakfast as well.

I roast other veggies in the same manner, using the same olive oil and seasonings idea. It works well for broccoli, cauliflower, green beans, etc.  Roasting vegetables is a no-fuss way of letting the oven do the work while you prep the other parts of the meal.  Just make sure the veggies are in a single layer, so that they roast more evenly.  What a great way to add nutrition to a meal.  I have never tried roasting red onion before, but I imagine it would be good as well.


2 Red bell peppers. sliced

1 Green bell pepper, sliced

1 Yellow bell pepper, sliced

1 onion, sliced

1/3 cup extra-light olive oil (75 mL)

3/4 tsp seasoning salt (3 mL)

1/4 tsp black pepper (1 mL)


Preheat the oven to 400°F (200°C). 


In large bowl, combine red, green and yellow bell peppers and onions.  In small bowl, mix olive oil, seasoning salt and black pepper.  Pour over the vegetables.  Spread vegetables on baking sheet and roast the vegetables on the bottom shelf of the oven for 15 minutes.  Turn the vegetables and roast another 10 to 20 minutes, or until the vegetables are ready.  I find that if the vegetables had some water on them from washing them, they take longer to roast.

Yield:  7 servings

1 serving

120.8 calories

1.2 g protein

9.9 g fat

1.4 g fiber

6.9 g net carbs 

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