Three-Pepper and Sweet Onion Roast with Kalamata Olives
Rosemary has a distinctive flavor that goes well with the sweetness of roasted bell peppers and onions and the tang of black olives. If you cannot find a yellow bell pepper, use 1 green and 2 red.
- 1 large green bell pepper, about 3/4 lb.
- 1 large red bell pepper, about 3/4 lb.
- 1 large yellow bell pepper, about 3/4 lb.
- 1 large sweet onion such as Vidalia, Maui or Walla Walla, about 10 oz., cut into 8 wedges
- 1 Tbs. extra-virgin olive oil
- 1/4 tsp. kosher salt
- Freshly ground pepper, to taste
- 8 Kalamata olives, pitted and coarsely chopped
- 1 Tbs. fresh rosemary leaves, chopped, or 1 tsp. dried rosemary leaves
Preheat an oven to 400°F.
Quarter each bell pepper, remove the stems, ribs and seeds, and cut into 1/2-inch-wide strips. Combine the bell pepper strips and onion wedges in a shallow, 9-by-13-inch baking dish. Drizzle evenly with the olive oil and sprinkle with the salt and pepper.
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 more.
Transfer the vegetables to a warmed bowl and serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).