Having a jar of homemade roasted peppers and onions is very useful in cooking. These vegetables are flavorful and tender, making them great for many dishes. They can quickly improve salads by adding a smoky flavor and bright color. In sandwiches, they add a sweet, caramelized taste that makes the sandwich more delicious without extra sauces. As a side dish, roasted peppers and onions go well with grilled meats, pasta, or rice, providing a quick and healthy option. Storing them in a jar keeps them fresh and flavorful for a long time, making them a handy ingredient in the kitchen. Overall, having a jar of roasted peppers and onions makes cooking easier, cuts down on processed foods, and adds flavor and health benefits to many meals.

Ingredients

• 3 tri-color peppers
• 1 large sweet or yellow onion
• Olive oil

Process

1. Preheat oven to 450° F.
2. Wash and completely dry peppers. Slice in half and remove the stem and seeds.
3. Lightly brush the inside and outside of the pepper halves with olive oil.
4. Arrange the pepper halves on a baking sheet lined with aluminum foil or parchment paper with the skin side up, ready for roasting.  
5. Peel and halve an onion; slice the onion halves into wedges and place them on the same baking sheet as the peppers. Drizzle with olive oil.  
6. Place the baking sheet on the top shelf of the oven and bake for 20 minutes or until the skins on the peppers are charred and blistered.
7. Remove from the oven and cool to room temperature. Remove and discard the skins from the peppers; they should slip off.
8. Cut peppers into chunks and layer with the roasted onion slices in a clean glass jar with a tight-fitting lid.

Tagged: Food, breakfast, dinner, recipes, recipe, salad, vegetarian, lunch, roasted peppers, roasted onions, topping, sandwich