Slide this easy and vibrant side onto a plate with any of your favorite mains or use it as a tasty topping.
Cooking a full dinner after a long and busy day is a big ask. I typically want to make a side dish that’s low-effort and high-reward so that I can focus on whatever I pair it with. Cue roasted red peppers and onions—an exquisitely easy side that goes great with many different mains. Whether it’s for breakfast, lunch, or dinner, this dish hits the spot.
Unlike stir-fried peppers and onions, this mix roasts right in the oven. That means there’s no need to hover over it to make sure everything cooks evenly. Each piece of tangy and fragrant veggie comes out tender and lightly charred—the result of thin slicing and thorough seasoning. The prep only takes five minutes, and the hardest part is waiting 30 minutes for the peppers and onions to fully roast. The delightful aromas filling your kitchen make that half hour feel like forever!
The flavor profile of this dish makes all your patience worth it. The earthy yet sweet peppers get a little sweeter, and the savory onion develops a rich deepness that’s accented by the smoky paprika. The Italian seasoning brings in subtle hints of rosemary, basil, and oregano that brighten and elevate the whole thing.
I’ll make this recipe with meatloaf for dinner, with leftover grilled chicken for lunch, and sometimes folded into an omelet for a quick breakfast. It’s one of the most versatile sides ever!
Roasting vs. sautéing vegetables
Roasting vegetables is often easier and more hands-off than sautéing—once you’ve sliced and seasoned your peppers and onions, you can simply spread them on a baking sheet, pop them in the oven, and let them cook while you do other things. Sautéing, by contrast, requires more attention and frequent stirring to prevent burning and ensure even cooking. While roasting takes a bit longer, it brings out the natural sweetness of the vegetables and gives them a tender, caramelized texture without making them soggy. Sautéing is quicker, but can sometimes result in softer or mushier veggies if you’re not careful. Ultimately, both methods work, but I prefer roasting for peppers and onions because of the flavor and texture it delivers.
How do I store leftovers?
Once cooled to room temp, roasted red peppers and onions can be stored in an airtight container and refrigerated for up to 5 days. You can also freeze them in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight. To reheat, simply bake at 300°F for 10-15 minutes, until they’re completely warm. Or reheat individual portions in the microwave in short intervals.
Serving suggestions
Garnish your roasted red peppers and onions with freshly chopped parsley or cilantro for some aromatic flair. For a savory brunch, serve this side with Cheesy Scrambled Eggs and Breakfast Sausage or a Vegetarian Breakfast Sandwich.
For lunch or dinner, this side is an ideal complement to Air-Fryer BBQ Chicken, Ham And Cheese Sliders, or a Cheeseburger Wrap. They also go great on fajitas or this Grilled Mexican Quesadilla Recipe With Lentils! But if you’d like to keep your meal plant-based, I suggest pairing your veggies with Vegan Crab Cakes, a Spring Salad, Vegan Stuffed Mushrooms, or a Falafel Burger.
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 medium red onion
- 2 teaspoons olive oil
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon Italian seasoning
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 400°F.
- Thinly slice the bell peppers and red onion.
- Arrange the sliced vegetables on a baking sheet. Add a drizzle of olive oil, then sprinkle with smoked paprika, Italian seasoning, salt, and black pepper.
- Mix the vegetables to ensure they’re evenly coated. Roast them in the preheated oven for 30 minutes, stirring once at the halfway point, until they are tender and lightly charred.
- Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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