Rainbow Roasted Peppers 🌈✨

Sweet, smoky, and basically edible confetti for your plate.

Let’s be honest: bell peppers are the extroverts of the veggie world. Bright, a little dramatic, and totally worth the prep. Roasting them brings out their natural sweetness and adds that soft, charred deliciousness that makes any dish feel fancy—even if you’re just eating leftovers in leggings.

This version makes just enough to elevate dinner and save a few strips for tomorrow. Want more? Double it for a full-week batch.

Ingredients

• 1 red bell pepper

• 1 orange bell pepper

• 1 yellow bell pepper

• 1 tablespoon olive oil

• ½ teaspoon sea salt

• Cracked black pepper (optional)

• Optional add-ons: balsamic drizzle, fresh herbs, crumbled goat cheese

Instructions

1. Preheat your oven to 425°F (220°C)
This high heat gives you those perfect caramelized edges.

2. Slice and clean your peppers.
Cut each pepper into strips about ½-inch wide. Remove the seeds and membranes.

3. Toss with oil and season.
Place the pepper strips in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated.

4. Spread out on a baking sheet.
Use parchment paper if you want easy cleanup. Lay the peppers in a single layer so they roast instead of steam.

5. Roast for 20–25 minutes.
Flip halfway through. Peppers are done when the edges are lightly browned and the insides are soft and sweet.

6. Cool slightly and enjoy.
Serve warm or let them cool and store in the fridge for up to 4 days.

Tips & Serving Ideas

• Add a splash of balsamic vinegar before roasting for a sweet-tangy flavor boost

• Top with fresh basil or parsley before serving

• Use them on grain bowls, in wraps, over hummus, or alongside grilled chicken or fish

• Leftovers? Toss with pesto, whipped feta, or a squeeze of lemon juice

These roasted beauties are proof that healthy eating doesn’t have to be boring—or bland.
They’re colorful, craveable, and so easy you’ll wonder why you ever bought the jarred kind