1 large red pepper

1 large yellow pepper

1 large sweet onion, such as Vidalia

1 T. extra-virgin olive oil

Kosher salt and freshly

Ground pepper

8 Kalamata olives, pitted and coarsely chopped

1 T. chopped fresh rosemary leaves, or 1 tsp. dried rosemary leaves

 

Preheat BBQ or oven to 400°F. Cut bell peppers into quarters. Cut each quarter lengthwise into strips ½ inch wide. Cut the onion into 8 wedges. Combine the bell pepper strips and onion wedges in a shallow 9-by-13 inch baking dish, BBQ “veggie basket” or wrap in foil. Drizzle evenly with the olive oil and sprinkle with ¼ tsp. salt and pepper to taste. (Take care when adding salt, as the olives are very salty.) Roast the vegetables, turning them once or twice, until golden and tender, about 50 minutes. If using dried rosemary, sprinkle it over the vegetables halfway through the roasting time. When the vegetables are ready, sprinkle them with the olives and with the fresh rosemary, if using, and roast for 5 minutes longer. Transfer the vegetables to a warmed bowl and serve at once.

 

 

Yield:

Calories:

Fat:

Fiber: