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Olivia

Roasted Red and Yellow Bell Peppers

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Roasted red and yellow bell peppers with pine nuts and parsley for a balanced plant-forward everyday side dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 151
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 red bell peppers sliced
  • 2 yellow bell peppers sliced
  • 2 tablespoons olive oil
  • ¼ cup pine nuts
  • 2 tablespoons fresh parsley chopped
  • Salt to taste
  • Black pepper to taste

Equipment

Mandolin Slicer
Mandolin Slicer
$25.99 $18.99
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vegetable slicer
Baking Sheet
Baking Sheet
$15.99 $13.49
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04/03/2026 06:06 pm GMT
Baking Sheet

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Place sliced peppers on a baking sheet.
  3. Drizzle with olive oil.
  4. Season with salt and black pepper.
  5. Toss to coat evenly.
  6. Roast for 18-20 minutes until tender.
  7. Toast pine nuts in a dry pan until lightly golden.
  8. Transfer roasted peppers to a serving dish.
  9. Sprinkle pine nuts over the peppers.
  10. Garnish with fresh parsley before serving.

Nutrition

Calories: 151kcalCarbohydrates: 9gProtein: 2gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 5mgPotassium: 313mgFiber: 2gSugar: 3gVitamin A: 2153IUVitamin C: 188mgCalcium: 15mgIron: 1mg

Notes

Slice peppers evenly for consistent roasting.
Toast pine nuts carefully to avoid burning.
Serve warm or at room temperature.

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