Italian

Roasted Peppers, Portabella, and Onion with Balsamic Vinegar is for Dinner.

Roasted Peppers, Portabella, and Onion with Balsamic Vinegar takes 15 minutes to prepare.

Roasted Peppers, Portabella, and Onion with Balsamic Vinegar takes 20 minutes to cook.

Roasted Peppers, Portabella, and Onion with Balsamic Vinegar makes 6 servings.

The ingredients for Roasted Peppers, Portabella, and Onion with Balsamic Vinegar are:

2 red bell peppers, seeded and sliced into long strips
1 lg yellow onion, halved and sliced into long strips
4 lg portabella caps, stemmed and sliced into long strips
1 T balsamic vinegar
1 T olive oil
salt and pepper to taste

Here is how you make Roasted Peppers, Portabella, and Onion with Balsamic Vinegar:

Preheat oven to 425. Prepare vegetables, adding them to a large rimmed baking sheet as you go. Drizzle with oil and vinegar, sprinkle with salt and pepper, and mix. Cook for 15-20 minutes, or until edges begin to brown.Serving Size: makes 6 1-c servingsNumber of Servings: 6Recipe submitted by SparkPeople user MEESHCOX.

The nutritional information for Roasted Peppers, Portabella, and Onion with Balsamic Vinegar is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 47.9

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 80.3 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 1.8 g
• Protein: 0.9 g

Roasted Peppers, Portabella, and Onion with Balsamic Vinegar is Italian cuisine.

The dietary needs meet for Roasted Peppers, Portabella, and Onion with Balsamic Vinegar is Vegan