Baked Peppers and Onions

Baked peppers and onions bring together the vibrant flavors and colors of fresh vegetables in a delightful medley. This recipe celebrates the sweet, fruity taste of dark green olive oil, enhancing the natural goodness of bell peppers, potatoes, and onions. With just a few simple steps, you can create a savory side dish that’s perfect for any meal.

The key to this delightful dish lies in the quality of your olive oil. Choose a good dark green olive oil with a fruity taste, as it pairs perfectly with the peppers and onions, elevating the overall flavor profile. Don’t skimp on this essential ingredient—opt for extra-virgin olive oil to ensure a rich and satisfying experience.

Let’s dive into this flavorful and colorful recipe.

SERVES 4

INGREDIENTS:

• 4 or 5 medium green and red bell peppers (about 1 ½ pounds)
• 1 pound small red potatoes
• 1 large yellow onion
• ½ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Preheat the Oven: Begin by preheating your oven to 425°F. Ensuring the oven is at the right temperature is crucial for achieving perfectly roasted vegetables.
2. Prepare the Vegetables: Wash the bell peppers thoroughly, and then cut them into halves. Next, scrub the small red potatoes and cut them into slices or chunks. Peel the large yellow onion and cut it into similarly sized chunks. These uniform cuts ensure that all the vegetables cook evenly.
3. Coat with Olive Oil: Place all the prepared vegetables into a shallow ovenproof dish. Now, it’s time to introduce the star of the show—the extra-virgin olive oil. Pour the olive oil generously over the vegetables, ensuring they are well coated. This olive oil not only adds a layer of richness but also enhances the overall flavor.
4. Season with Salt and Pepper: To elevate the taste of your baked peppers and onions, sprinkle kosher salt and a generous amount of freshly ground black pepper over the vegetables. The salt enhances the natural flavors of the veggies, while the pepper adds a delightful hint of spice.
5. Bake to Perfection: Transfer the dish of coated vegetables to the preheated oven. Allow them to bake for approximately 30 minutes, or until the potatoes become tender. Keep an eye on the dish to ensure the vegetables don’t overcook—this way, you’ll preserve their vibrant colors and textures.

Baked peppers and onions, with their harmonious blend of flavors and vibrant colors, are a delightful side dish that can elevate any meal. The fruity notes of dark green olive oil perfectly complement the natural sweetness of bell peppers, while the potatoes add heartiness to the dish. With the simple act of roasting, these humble vegetables are transformed into a flavorful medley that’s both satisfying and visually appealing.

Whether you’re serving this dish alongside a hearty roast, a grilled chicken breast, or as a standalone vegetarian option, baked peppers and onions are sure to be a hit at your dining table. So, gather your ingredients, preheat the oven, and embark on a culinary journey that celebrates the beauty of simplicity and the rich flavors of fresh, seasonal produce. Enjoy the burst of flavor and color that this recipe brings to your meals, and savor every delicious bite of baked peppers and onions.