Ww 1 Point Roast Peppers with Onions
Transform your weeknight meals with this flavorful and healthy recipe for WW 1 Point Roast Peppers with Onions. Bursting with vibrant red and yellow bell peppers, sweet red onion, and a perfect touch of balsamic vinegar, this dish delivers bold flavors with minimal effort. Lightly seasoned with garlic powder, oregano, and a hint of olive oil, these roasted vegetables come together in just 35 minutes, making them a quick, low-calorie side dish for any meal. With each serving clocking in at only 1 Weight Watchers point, this light and nutritious recipe is perfect for anyone looking to enjoy wholesome, guilt-free flavor. Serve these caramelized peppers and onions hot out of the oven as an accompaniment to grilled proteins, or use them to elevate salads, grain bowls, or sandwiches. Garnished with fresh parsley, this dish is as visually appealing as it is delicious.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 whole Red bell peppers
- 2 whole Yellow bell peppers
- 1 whole Red onion
- 1 teaspoon Olive oil
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and dry the bell peppers. Cut them in half lengthwise, remove the seeds, and slice them into thin strips.
Peel and slice the red onion into thin wedges.
In a large bowl, combine the bell pepper strips and onion wedges. Drizzle 1 teaspoon of olive oil over the vegetables and toss to coat evenly.
Add balsamic vinegar, garlic powder, dried oregano, salt, and black pepper to the bowl. Toss the vegetables again to ensure they are evenly seasoned.
Spread the seasoned peppers and onions onto the prepared baking sheet in a single layer to ensure even roasting.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring the vegetables halfway through to promote even cooking. The vegetables should become soft and slightly caramelized.
Remove the vegetables from the oven. Optionally, garnish with freshly chopped parsley before serving for a burst of color and added freshness.
Serve warm as a side dish or use as a topping for grain bowls, salads, or sandwiches.
Nutrition Facts
Calories |
73 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 128 mg | 6% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.0 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 344 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
