Home Cooking Recipes
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Roasted Bell Peppers and Onions
Chef:  Missy Malone - Carl Junction, MO          Category:  Side Dishes

Ingredients:
1 (medium) garlic clove
2 pounds red, green, yellow pepper
3 (medium) onions, yellow
3 to 4 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley, chopped
1 teaspoon mint, chopped
1 tablespoon lemon juice











Directions: Rub surface of a 9x13 inch baking dish with garlic. Leave garlic in pan. Quarter the peppers and onions and place in baking dish. Drizzle with olive oil, sprinkle with salt and pepper. Roast vegetables on top rack of 400°F oven, turning occasionally with spatula about 45 minutes or until browned and tender. Turn into serving bowl. Sprinkle with parsley, mint and lemon juice. Toss gently and enjoy!

Notes:

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All Aboard Harvest