Roasted Peppers, Onions & Mushrooms

Source: Terri McKeown (2004)
Prep time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes


onion (medium to large, cut into 1-inch wedges)
8 oz
baby portobella mushrooms (sliced)
red bell pepper (cut into 3/4-inch thick strips)
yellow bell pepper
1 T
balsamic vinegar
1 T
extra-virgin olive oil
2 clv
garlic (crushed)
1 t
dried Italian seasoning
1⁄4 t
1⁄4 t
black pepper (coarsely ground)


Preheat oven to 450°. Coat a large shallow roasting pan (at least 11 x 13 inches) with nonstick cooking spray. Spread veggies in pan. Mix rest of ingredients in a small dish, then add to veggies. Toss to mix. Bake for about 30 minutes, stirring every 10 minutes, or until the vegetables are tender and nicely browned. Serve hot.