Serve this toss-and-bake side dish alongside grilled steak, pork or fish for a summer-fresh burst of flavour. To test if the peppers are fully cooked, insert the tip of a knife into the pepper flesh—it should slide through with minimal resistance.
- Prep time 15 minutes
- Total time 35 minutes
- Portion size 4 servings
Ingredients
Method
Halve and core sweet peppers; cut each half into thirds. In bowl, toss together sweet peppers, oil, garlic, oregano, lemon zest, salt and pepper. Arrange in 12-cup (3 L) baking dish; sprinkle with feta.Bake in 425?F (220?C) oven until sweet peppers are tender, about 20 minutes. Sprinkle with parsley and drizzle with lemon juice.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 141 mg
- Sugars 3 g
- Protein 3 g
- Calories 71.0
- Total fat 5 g
- Potassium 116 mg
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
%RDI
- Iron 4.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 19.0
- Vitamin C 167.0
