Baked Red Peppers and Onions
Baked Red Peppers and Onions
This dish can be served as a side dish with any meal, including a barbecue. They can also be served with Pitta Bread Pockets with Various Fillings of various sorts.
Serves 4-6
Ingredients
- A couple of peppers (red/yellow/orange/green), de-seeded and chopped into large chunks
- A couple of onions, chopped into thick slices/chunks
- Olive oil for cooking
- Parsley or other herbs of choice, chopped
- Sea salt
- Freshly ground peppers (optional)
Instructions
- Toss the onions and peppers separately in olive oil and salt (also pepper, if used). If you are only making a small amount for a few people, then do them together.
- Get your griddle pan red hot and put the onions in, they will sizzle.
- When they have softened a little and got some charring marks on them, take them out and place them in a foil bag or a covered dish.
- Do the same with the peppers
- Mix in a handful of parsley and then cover/seal the bag/dish and place in a warm (not hot) oven/hot plate, until ready to serve.
Notes
- Any left over from this dish can be mixed/stir-fried with rice to make a red pepper rice.