Mexican roasted peppers and onions
Most recipes for fajita peppers and onions use a frying or griddle pan, but I prefer to roast mine.
I love fajitas and tacos, but they can be a labour of love if you want to make tomato salsa, guacamole and all the other accompaniments, that make the final dish taste so delicious!
Roasting still gives you that lovely charred flavour, but its quick and simple to make - simply slice, season and roast.
2 red onions
3-4 large peppers (preferably a mix of red and yellow)
2 teaspoons of ground cumin
2 teaspoons of paprika
1 teaspoon of oregano
¼ teaspoon of garlic granules
¼ teaspoon of salt
2 tablespoon of olive oil
- Pre-heat the oven to 200°C
- Cut the peppers and onion into 1 cm slices and throw into a baking tray.
- Scatter over the spices and salt.
- Drizzle over the olive oil and then mix well.
- Roast the peppers and onion for 20 minutes in the hot oven.
- After 20 minutes, give the tray a good shake and return to the oven for 10-20 minutes until the vegetables are nicely charred.
