- Roasted Peppers, Corn & Pineapple
Roasted Peppers, Corn & Pineapple
Meal Tags: Dinner, Lunch, Side
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1 tbsp coconut oil, melted
- 2 red bell peppers, diced
- 2 cups corn kernels, fresh or frozen
- 1 red onion, diced
- 2 cups diced pineapple
- Salt and pepper to taste
Preheat the oven to 400°F.
On a large nonstick baking sheet, combine the red peppers, corn, red onion, and pineapple. Toss with the coconut oil and season with salt and pepper to taste.
Bake until the vegetables have softened and are slightly caramelized, about 20 to 25 minutes.
Serve immediately or store in the refrigerator for up to 5 days.