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Roasted Pepperonata
Source: dLife

A traditional Italian mixed vegetable and herb dish.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 83.0
Total Carbs 19.4 g
Dietary Fiber 5.3 g
Sugars 11.6 g
Total Fat 0.5 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 471.7 mg
Protein 2.7 g
Sodium 21.4 mg
Dietary Exchanges
, 3 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  extra virgin olive oil cooking spray
1 lb  medium green bell peppers
1 lb  medium red bell peppers
1 lb  medium yellow bell peppers
1 1/2 lb  medium onions
1 tsp  oregano leaves
0 3/4 tsp  ground sage leaves
0 3/4 tsp  ground thyme
1 pinch  salt
1 pinch  black pepper
  1. Preheat oven to 425 degrees F.
  2. Cover a baking sheet with aluminum foil and coat with cooking spray. Lay vegetables on pan and coat with cooking spray. Season with oregano, sage, and thyme.
  3. Bake vegetables 45 minutes, until very tender. Sprinkle with salt and pepper.

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