Roasted peppers and onions complement just about everything from grilled and roasted meats to seafood. This easy low-carb side dish, with its vibrant color and simple flavor, is sure to become a staple.

Liv Dansky
Source:, June 2020


Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Place bell peppers and onion in a large bowl. Add oil, salt and pepper; toss to coat.

  • Spread the vegetables in a single layer on a large rimmed baking sheet. Bake until tender and charred in spots, 20 to 25 minutes.

  • Transfer the vegetables to a large serving bowl. Toss with lemon juice, parsley and basil. Serve immediately.

Nutrition Facts

75 calories; protein 1.2g 2% DV; carbohydrates 7.6g 3% DV; dietary fiber 1.7g 7% DV; sugars 3.7g; fat 4.8g 7% DV; saturated fat 0.7g 3% DV; vitamin a iu 1474.9IU 30% DV; vitamin c 128.1mg 214% DV; folate 36.3mcg 9% DV; calcium 17.4mg 2% DV; iron 0.6mg 3% DV; magnesium 13.7mg 5% DV; potassium 219.1mg 6% DV; sodium 295mg 12% DV.