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Roasted Red Pepper

Roasted Red Pepper

Roasted Red Pepper

As we are away from home most of the day, we always prepare our lunch the day before, which consist of either the leftover of the night before (you got to love curry night!! ) or a Buddha bowl

For this reason, you'll always find in our pantry a jar of sun-fried tomatoes, roasted red peppers and other kind of jar veggies, to add to our lunch salads. 

The thing is, these products are quite pricey, and full of oil. Lately I'm trying to reduce our oil intake and decided that I was going to make our own jar bought roasted veggies to add to our salads. It's healthier, it's cheaper and taste so much better ! You can duplicate this recipe to any kind of veggies, I've also done it with beetroot and sweet potatoes, it was delicious in our salads!

Course Appetizer, lunch, Main Course, Salad, Side Dish, Snack
Cuisine gluten free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Amandine


  • 2 red peppers sliced
  • 1 Tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried herbs pick your favourite or a blend


  1. Preheat your oven at 200 degrees C.

  2. Sliced your peppers and add them to a bowl.

  3. In the bowl, add all the other ingredients and toss until all the peppers are well coated.

  4. Display as a single layer on a baking tray and cook in oven for around 20/30 min.

  5. Let it cool down then store in a jar in the fridge.