A Thanksgiving Sidedish: Roasted Peppers & Onions

(adapted from Laaloosh)

Thanksgiving—a time for family togetherness.  Yet whoever cooks the feast never seems to sit down all day! We like this recipe because it can be made in the oven or on the stove, allowing you to fit it into the rest of your preparations. It can also be made ahead of time and reheated in the microwave.  It’s a rustic, colorful complement to the traditional meal.

Start to finish: 35 minutes.

Ingredients:

  • Red, orange, yellow bell or Aurora Sweets TM conical peppers, sliced in ¼” rings or lengthwise strips
  • Red and/or white onion, cut in ½” wedges
  • Olive oil
  • Sea salt
  • Coarse ground black pepper
  • Fresh rosemary or thyme (can use dried but fresh looks so much nicer!)

Oven method:

  1. Place peppers, onions and herbs in a large bowl.  Add enough olive oil to coat everything lightly when tossed.
  2. Pre heat oven to 425 degrees F.  Coat a baking sheet with a thin layer of olive oil. (Time-saving tip: cover the baking sheet with foil for a speedy cleanup and one less dish to wash!)  Spread pepper mixture in a single layer; sprinkle sea salt and pepper over all.
  3. Roast for 10 minutes, stir gently with a spatula or tongs, and roast for a further 10 minutes, until vegetables are just browned on the edges.
  4. Garnish with fresh herbs if desired, and serve warm.

 Stove top method:

  1. Place peppers, onions and herbs in a large bowl.  Add enough olive oil to coat everything lightly when tossed.
  2. Place a small amount of olive oil in a large fry pan or skillet.  Add pepper mixture, sea salt and pepper.  Cover and cook on medium-low for about 15 minutes, stirring occasionally, until peppers and onions are tender to your liking.
  3. Garnish with fresh herbs and serve warm.

Another idea: If you have leftover turkey, make delicious sandwiches by combining it with the roasted pepper mix, provolone or swiss cheese, and ranch dressing or mayo. Or use herbed focaccia buns for a gourmet touch!

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