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Vegetarian Baked Peppers and Onions – vegetarian recipe
Stav Kogan

Vegetarian Baked Peppers and Onions

A healthy, incredibly budget-friendly, and easy recipe for roasted peppers, onions, and red potatoes. This wholesome vegetarian meal combines tender potatoes and sweet caramelized onions for a hearty bite that's perfect for a busy weeknight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 176
Ingredients Method Nutrition

Ingredients
  

  • 1.5 lbs (680 g / 24 oz) Green bell peppers, approximately 5 medium peppers
  • 1 lb (454 g) Small red potatoes
  • 1 Large yellow onion, approx. 10 oz / 283g
  • 0.25 cup (60 ml) Extra-virgin olive oil
  • 1 tsp (6 g / 0.21 oz) Kosher salt, adjust to taste
  • 0.5 tsp (1 g / 0.04 oz) Freshly ground black pepper
  • 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.
  • 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.

Method
 

  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.
  9. 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.
  10. 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.

Nutrition

Calories: 176kcalCarbohydrates: 26gProtein: 3.5gFat: 7g

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