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Roasted Bell Peppers With Zahtar

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  • 1 Red Bell Pepper, Chopped
  • 1 Yellow Bell Pepper, Chopped
  • 1 Orange Bell Pepper, Chopped
  • 1 Green Bell Pepper, Chopped
  • 1 Medium Yellow Onion, Chopped
  • 1 tsp Zahtar (to taste)
  • 1/2 C Temecula Valley Blend Extra Virgin Olive Oil
  • 2 Tbsp Finely Chopped Flat Leafed Parsley
  • Murray River Sea Salt
  • Freshly Ground Black Pepper


Preheat oven to 400°.

In a bowl, toss chopped bell peppers and onion with Zahtar, Temecula Valley Blend extra virgin olive oil, parsely, Murray River sea salt and black pepper. Place on a rimmed baking sheet and roast, turning one time, until peppers are done.

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