Three-Pepper and Sweet Onion Roast with Kalamata Olives | Williams Sonoma

Name: Three-Pepper and Sweet Onion Roast with Kalamata Olives | Williams Sonoma
Total time: 85 min
Ingredients: 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

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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

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Ingredients

1 large green bell pepper, about 3/4 lb.&nbsp;
1 large red bell pepper, about 3/4 lb.&nbsp;
1 large yellow bell pepper, about 3/4 lb.&nbsp;
1 large sweet onion such as Vidalia, Maui or Walla Walla, about 10 oz., cut into 8 wedges&nbsp;
1 Tbs. extra-virgin olive oil&nbsp;
1/4 tsp. kosher salt&nbsp;
Freshly ground pepper, to taste&nbsp;
8 Kalamata olives, pitted and coarsely chopped&nbsp;
1 Tbs. fresh rosemary leaves, chopped, or 1 tsp. dried rosemary leaves&nbsp;&nbsp;