Roasted Peppers and Portabellos
Roasting takes vegetables to a completely new level and taste. This simple medley of peppers, roasted with portabello mushrooms and sliced onions takes a few minutes to cut up and 20 minutes to roast. Inspired by painting sunflowers on a snowy day, this easy veggie side dish will grant you rave reviews and fit into any anti-inflammatory diet, along with GAPS, paleo and primal plans - all very low carb!
Delightful side dish for our Herb-Crusted Pork Loin and perfect to serve guests for dinner. Tell them Monet inspired you!
- 3 bell peppers (for that pretty sunflower look, choose 1 each of red, yellow and orange)
- 1 portabello mushroom
- 2 thin slices onion
- 1 teaspoon thyme
- EVOO
- Sea Salt and Pepper
Clean and chop the colorful bell peppers into one inch chunks. Put on a baking stone or baking pan. Chop portabello mushroom into similar size, to roast evenly.
Thinly slice an onion - we used about 1/4 of a large onion. Cut each onion slice into quarters. Add to veggies.
Drizzle entire veggie collection with EVOO (1-2 tablespoons), then sprinkle teaspoon of thyme and salt and pepper. Thoroughly coat veggies.
Roast in hot 425 degree oven for 20 minutes.
Serve with Herb-Crusted Pork Loin.