Vegetarian baked peppers and onions roast up sweet and jammy alongside small red potatoes on one sheet pan. A slick of extra-virgin olive oil and a good hit of kosher salt is all the vegetables need to turn golden at the edges. It is a hands-off 45-minute side that plays well with almost anything else on the table.
There is something so comforting about the aroma of roasting vegetables filling the kitchen on a busy weeknight. When I want a meal that is healthy, incredibly budget-friendly, and practically makes itself, I always turn to this Vegetarian Baked Peppers and Onions recipe. It combines tender red potatoes and sweet caramelized onions for a hearty, wholesome bite that feels like a warm hug without breaking the bank.
Ingredients
• 1.5 lbs / 680g (24 oz) Green bell peppers, approximately 5 medium peppers
• 1 lb / 454g Small red potatoes
• 1 Large yellow onion, approx. 10 oz / 283g
• 0.25 cup / 60ml Extra-virgin olive oil
• 1 tsp / 6g (0.21 oz) Kosher salt, adjust to taste
• 0.5 tsp / 1g (0.04 oz) Freshly ground black pepper
Instructions
1. Preheat your oven to 425°F / 220°C and ensure the oven rack is positioned in the center.
2. Wash the 1.5 lbs / 680g (24 oz) of green bell peppers, remove the seeds and white membranes, and chop them into roughly 2-inch / 5 cm pieces.
3. Scrub the 1 lb / 454g of small red potatoes thoroughly to remove any dirt, then cut them into 1-inch / 2.5 cm slices or chunks.
4. Peel the large yellow onion and cut it into large chunks, keeping the size relatively consistent with the peppers for even roasting.
5. Transfer all the chopped vegetables into a large, shallow ovenproof dish or a rimmed baking sheet.
6. Pour the 0.25 cup / 60ml of extra-virgin olive oil over the vegetables and toss well with tongs or your hands to ensure every piece is coated.
7. Sprinkle the vegetables evenly with 1 tsp / 6g (0.21 oz) of kosher salt and 0.5 tsp / 1g (0.04 oz) of freshly ground black pepper.
8. Bake for approximately 30 minutes, giving the vegetables a stir halfway through, until the potatoes are fork-tender and the edges of the onions are golden brown.
Nutritional Information
• Calories: 176 kcal
• Total Fat: 7g
• Carbohydrates: 26g
• Dietary Fiber: 4.5g
• Sugars: 5.5g
• Protein: 3.5g
• Sodium: 12mg
Pro Tips
• for the Perfect Roast
• Mind Your Cuts: Since potatoes are denser than peppers and onions, cut the potatoes slightly smaller (about 1 inch) than the peppers (2 inches). This ensures everything finishes cooking at the exact same time without the peppers burning before the potatoes are tender.
• Don’t Overcrowd the Pan: This is the golden rule of roasting. If the vegetables are piled on top of each other, they will steam instead of roast. Use two baking sheets if necessary to spread them out in a single layer for that delicious, charred edge.
• High Heat is Key: Don’t be tempted to lower the temperature below 425°F / 220°C. You need high heat to caramelize the natural sugars in the onions and peppers quickly, giving you a sweet flavor profile and crispy texture.
• Add Herbs at the End: If you want to add fresh herbs like parsley or basil, sprinkle them on after baking. If you prefer woody herbs like rosemary or thyme, toss them in with the olive oil before baking for an aromatic infusion.
FAQ
Q: How can I add more protein to this vegetarian dish
A: To make this a more protein-rich meal, add a can of drained and rinsed chickpeas or white beans to the baking sheet for the last 15 minutes of roasting. You can also serve the roasted vegetables alongside baked tofu, tempeh, or over a bed of quinoa.
Q: Can I use different vegetables in this recipe
A: Yes, this recipe is very flexible. You can easily substitute or add other vegetables like sweet potatoes, broccoli florets, carrots, or zucchini. For best results, cut denser vegetables like carrots smaller and add softer vegetables like zucchini halfway through the baking time.
Q: What is the best way to store and reheat leftovers
A: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. To reheat and maintain some of their crispy texture, spread them on a baking sheet and warm them in a 400°F / 200°C oven or an air fryer for 5-10 minutes until heated through.
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Vegetarian Baked Peppers and Onions
Ingredients
Method
- Preheat your oven to 425°F / 220°C and ensure the oven rack is positioned in the center.
- Wash the 1. 5 lbs / 680g (24 oz) of green bell peppers, remove the seeds and white membranes, and chop them into roughly 2-inch / 5 cm pieces.
- Scrub the 1 lb / 454g of small red potatoes thoroughly to remove any dirt, then cut them into 1-inch / 2. 5 cm slices or chunks.
- Peel the large yellow onion and cut it into large chunks, keeping the size relatively consistent with the peppers for even roasting.
- Transfer all the chopped vegetables into a large, shallow ovenproof dish or a rimmed baking sheet.
- Pour the 0. 25 cup / 60ml of extra-virgin olive oil over the vegetables and toss well with tongs or your hands to ensure every piece is coated.
- Sprinkle the vegetables evenly with 1 tsp / 6g (0.21 oz) of kosher salt and 0. 5 tsp / 1g (0.04 oz) of freshly ground black pepper.
- Bake for approximately 30 minutes, giving the vegetables a stir halfway through, until the potatoes are fork-tender and the edges of the onions are golden brown.
- Don't Overcrowd the Pan: This is the golden rule of roasting. If the vegetables are piled on top of each other, they will steam instead of roast. Use two baking sheets if necessary to spread them out in a single layer for that delicious, charred edge.
- Add Herbs at the End: If you want to add fresh herbs like parsley or basil, sprinkle them on after baking. If you prefer woody herbs like rosemary or thyme, toss them in with the olive oil before baking for an aromatic infusion.
