top of page

Roasted Peppers and Asparagus

Updated: Aug 22, 2022

Serves: 4

This is a great veggie side dish with any meat or fish.


4 cups bell peppers

2 bunches of asparagus spears

Garlic salt or salt and pepper to taste

2 tbsp olive oil

1 tbsp dried oregano

Balsamic cream


  1. Preheat oven 390°F and line baking sheet with aluminum foil

  2. Cut peppers into 3 inch by 1 inch chunks and place in large bowl

  3. Add garlic salt, olive oil and oregano and toss until peppers are coated with oil and spices

  4. Spread peppers out on baking sheet and bake

  5. Place asparagus in oil bowl and toss to coat with leftover oil and spices

  6. After 15 minutes of baking lay asparagus on tray with peppers and turn the peppers and spread everything out

  7. Bake for 15 more minutes and set in casserole dish until ready to eat

  8. When plating either place on a platter or as a side to any meal. Top with balsamic cream sauce and serve


bottom of page