Colorful Chicken With Bell Peppers And Onions Recipe

Gather ‘round, fam! Today, we’re diving into the vibrant, mouth-watering world of roasted peppers and onions. This dish isn’t just about flavor; it’s about bringing people together around the table. Got a gathering coming up? Trust me, you wanna have this on the menu. Let’s get started!

Roasted Peppers and Onions

These roasted peppers and onions are not only colorful but also add a depth of flavor that can elevate any meal. Perfect as a side dish, on sandwiches, or tossed in salads, you can’t go wrong here.

Roasted Peppers and Onions ### Ingredients

4 bell peppers (any color you like, but red, yellow, and orange make it pop!)
2 medium onions (yellow or red, take your pick)
3 tablespoons of olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1 tablespoon balsamic vinegar (optional, but trust me, it’s worth it!)
Fresh herbs for garnish (like parsley or basil, if you feel fancy)

Instructions

Preheat that oven to 450°F (about 230°C) so we can get those flavors roasting.
While the oven is warming up, grab your bell peppers and onions. Slice them into strips. The size is up to you, just keep them consistent so they cook evenly.
In a large bowl, toss those slices with olive oil, garlic powder, salt, and pepper. Make sure everything’s coated well—nobody likes dry veggies!
Spread the seasoned veggies out on a baking sheet in a single layer. This is key for getting that nice caramelization!
Roast in the oven for about 25-30 minutes, stirring halfway through. You want them to get tender and slightly charred. The smell is gonna be heavenly!
If you’re feeling a little extra, drizzle that balsamic vinegar over the top right before serving for an extra kick.
Garnish with fresh herbs and serve warm. Enjoy as a side, on sandwiches, or whatever your heart desires!

There you have it! Quick, simple, and loaded with flavor. Roasted peppers and onions are sure to impress anyone lucky enough to sit at your table. Happy cooking, y’all!