Baked Peppers and Onions

The fruity taste of good dark green olive oil pairs very well with the taste of peppers and onions, so don't skimp on this one — use only extra-virgin oil.


  • 4 or 5 medium green and red bell peppers (about 1½ pounds)
  • 1 pound small red potatoes
  • 1 large yellow onion
  • ¼ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  1. Heat the oven to 425 degrees.

  2. Wash the peppers and cut into 2-inch pieces. Scrub the potatoes and cut into 1 inch-slices or chunks. Peel the onion and cut into chunks.

  3. Place everything into a shallow ovenproof dish; pour the olive oil over the vegetables; toss to coat. Sprinkle with the salt and lots of pepper.

  4. Bake for about 30 minutes, until the potatoes are tender.

Keeping It Real: Seasoning at Every Stage of the Cooking Process

Imagine trying to teach a child everything from kindergarten to high school graduation in one year, when he or she is eighteen. Even if it were possible, you'd never be able to see whether the student was making progress, and there'd undoubtedly be important lessons skipped over. That's what seasoning all at once at the end of cooking is like. Competent chefs are constantly seasoning and tasting foods at every stage of the cooking process. That means starting the vegetables in a stew with a pinch of salt, tasting and seasoning the stock before it's added, and giving a final taste and adjustment just before serving the stew. It ensures that foods develop layers of flavor and complexity as they cook.

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