Photo: K8
Three-Pepper and Sweet Onion Roast with Kalamata Olives
9 ingredients
Serves 4.
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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.
Estimated Nutrition (whole recipe, rough)
208
Calories
3g
Protein
15g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes