If you’re looking for an easy, make-ahead condiment that can elevate DOZENS of dinners, these slow roasted peppers and onions are where it’s at! They’re a cinch to make in the oven, making this a mostly hands-off recipe, and the result is a sweet, salty, bright condiment that will transform your next pizza night, barbecue, picnic, grilled cheese… (read on for more serving ideas!).
Best peppers and onions recipe
Slow roasting peppers and onions is a game changer, turning them meltingly tender and sweet. The vegetables are finished with a splash of sherry vinegar, capers and fresh basil (the basil is optional). The vinegar provides balancing acidity, the capers lend a salty pop of flavor, and the basil provides herby freshness. They're delicious enough to eat all on their own, and they add amazing flavor to dozens of dishes.
How to make roasted peppers and onions
- Thinly slice 1 sweet onion and 3 sweet bell peppers (you can use red, yellow and/or orange peppers) and place them in a 13x9-inch (or similar sized) baking dish.
- Toss the peppers with whole garlic cloves, thyme sprigs, salt, pepper and olive oil. Toss to coat.
- Roast the peppers and onions at 375˚F, stirring once or twice, until they are silky and tender, about 50-60 minutes.
- Add sherry vinegar (or you can use red wine vinegar or white balsamic vinegar), capers (which are optional) and fresh basil (also optional). Toss to combine.
Sausage, peppers and onions
To make sausage, peppers and onions, nestle whole, uncooked Italian sausages (you can use pork, chicken or turkey) in the pepper and onion mixture, then bake as directed. Check the sausages starting at 30 minutes, and remove them once they’re cooked through (transfer the sausages to a plate and cover them with foil to keep warm). Finish baking the vegetables until tender.
How to serve peppers and onions
There are endless ways to serve these gluten free peppers and onions. For an easy appetizer, pile them over whipped ricotta crostini (check out this video to see how I do it!). You can layer them on grilled pork chops, grilled cheeses, in wraps and on burgers. For an easy, elegant and healthy dinner, I pile them over seared or grilled chicken breasts, then crumble feta cheese over top (YUM!).
FAQs
Yes! Slow roasted peppers and onions taste even better with time. They can sit at room temperature for up to 4 hours, and they can be refrigerated for up to 2 weeks! Store them with any juices and olive oil from the bottom of the pan.
Use red, yellow and/or orange sweet bell peppers (green peppers are too bitter). I prefer to use sweet onions (such as Vidalia or Maui onions), but you can use regular white or red onions if that's what you have.
To make sausage, peppers and onions, nestle uncooked sausages into the peppers and onions before baking.
Recipes with peppers and onions
You can serve the slow roasted peppers and onions with dozens of dishes, from appetizers (think ricotta crostini!), to lunches (think grilled cheese!), to dinners (think grilled pork chops!). Eat them straight as a side dish, or pile them over dishes such as:
- Ricotta toast
- Grilled or roasted white fish
- Grilled pork chops
- Steak & chicken
- Sausages & hoagies
- Burgers and sandwiches
- Grilled cheese
- Grits or polenta
- Pizza
Tips for this recipe:
- You’ll need a 9x13-inch or similar sized baking dish for this recipe.
- In place of the sherry vinegar, you can use red wine vinegar, white balsamic or a mix of half balsamic and half white wine vinegar instead.
- To make sausage, peppers and onions, nestle whole, uncooked Italian sausages (you can use pork, chicken or turkey) in the pepper and onion mixture, then bake as directed. Check the sausages starting at 30 minutes, and remove them once they’re cooked through (transfer them to a plate and cover them with foil to keep warm). Finish baking the peppers and onions until tender.
- The peppers and onions taste even better with time and can be refrigerated for up to 2 weeks!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other recipes you might like:
- Whipped Ricotta Crostini
- Roasted Vegetable Ratatouille
- Healthy Sloppy Joes Recipe
- Shrimp Tacos with Cilantro Pesto
- Easy Lamb Ragu
- Slow Cooker Chili
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
Get the recipe!
Easy Slow Roasted Peppers and Onions
Ingredients
- 1 large sweet onion, thinly sliced
- 3 sweet bell peppers (red, yellow and/or orange), thinly sliced
- 3 garlic cloves, lightly smashed and peeled
- 2 large thyme sprigs
- Salt and freshly ground black pepper
- ¼ cup extra virgin olive oil
- 1 tablespoon sherry vinegar
- 2 tablespoons capers (optional)
- ¼ cup fresh basil leaves, thinly sliced (optional)
Instructions
- Preheat the oven to 375˚F.
- Put the sliced onion, peppers, garlic cloves and thyme sprigs in a 13x9-inch (or similar sized) baking dish, and season with salt and pepper. Drizzle with the olive oil, and toss to combine. Bake the vegetables, stirring a few times during cooking, until silky and tender, about 50-60 minutes.
- Discard the thyme sprigs. Drizzle the vegetables with the sherry vinegar, and stir in the capers and basil (if using). Toss to combine. Season with salt and pepper as needed.
- Transfer the peppers and onions to a bowl or jar (make sure you include any juices from the bottom of the pan!). Serve warm or at room temperature.
Notes
- You’ll need a 9x13-inch or similar sized baking dish for this recipe.
- In place of the sherry vinegar, you can use red wine vinegar, white balsamic or a mix of half balsamic and half white wine vinegar instead.
- To make sausage, peppers and onions, nestle whole, uncooked Italian sausages (you can use pork, chicken or turkey) in the pepper and onion mixture, then bake as directed. Check the sausages starting at 30 minutes, and remove them once they’re cooked through (transfer them to a plate and cover them with foil to keep warm). Finish baking the peppers and onions until tender.
- Ricotta toast
- Grilled or roasted white fish
- Grilled pork chops
- Steak & chicken
- Sausages & hoagies
- Burgers and sandwiches
- Grilled cheese
- Grits or Polenta
- Pizza
Jenny Suckling Spencer says
Thank you Nicki!
Jenny Spencer says
NICKI! It's Raine!!!! I have not been on your website in so long! We are selling our house, moving, and starting school next week! I FINALLY had a chance to go on your website and I saw all of your new recipes! This recipe is a life saver because my family NEVER knows what to make for an appetizer for party's. I cannot wait to make it! When I told my mom about this she said: " YUM! That sounds so good!"
Love Raine
Nicki Sizemore says
Hi Raine, what a busy summer you've had!! Good luck with the start of school and your move!!