Recipe: Pepperonata (roasted)

Pepperonata
From the American Institute for Cancer Research

Mediterranean-cooked sweet pepper dishes include Italian Pepperonata. Usually sauteed, this version is roasted, making it easier for you to prepare the rest of the meal while it bakes.

2 medium red bell peppers, seeded and cut in 1/2-inch strips
2 medium yellow or orange bell peppers, seeded and cut in 1/2-inch strips
1 large Spanish onion, halved and cut in 1/2- inch strips
Cooking spray, preferably olive oil
2 Tbsp. chopped fresh oregano, or 2 tsp. dried
Salt and freshly ground black pepper
1 cup fat-free, reduced-sodium chicken broth, heated

Preheat oven to 350 degrees.

Place peppers and onions in 9x13-inch baking dish. Coat vegetables generously with cooking spray. Toss to evenly distribute oil. Spray and toss again. Sprinkle on oregano, salt and pepper to taste, and toss again. Pour hot broth into baking dish.

Bake Pepperonata 15 minutes. Stir to mix vegetables. Continue baking until vegetables are soft but still hold their shape, about 30 minutes. Adjust seasoning and cool down until warm before serving. (Pepperonata can also be served at room temperature. It will keep 3 to 4 days if refrigerated. Let chilled vegetables come to room temperature before serving.)

Makes 4 servings.

Per serving: 56 calories, 1 g. total fat (0 g. saturated fat), 13 g. carbohydrate, 2 g. protein, 2 g. dietary fiber, 148 mg. sodium.