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Program #806Mark Pollard
Roasted Peppers and Onions
1 red, green, and yellow bell pepper, quartered and seeds removed
1 large sweet onion, quartered and separated into pieces
1/2 cup olive oil
3 tablespoons lemon juice
1 tablespoon dried oregano
1 teaspoon Lowcountry seasoning
1 teaspoon freshly ground pepper
1. Preheat oven to 400 degrees. Take the bell pepper quarters and cut into medium sized chunks.
2. Add the bell peppers, onions, olive oil, lemon juice, oregano, Lowcountry seasoning, and pepper to a medium sized bowl and mix together. Cover with plastic wrap and let marinate for 1-2 hours.
3. Place on a baking sheet lined with a Silpat. Roast in the oven for 20-25 minutes, until they look carmelized. Remove from the oven and serve hot.
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