TF made some shrimp and mushroom pasta for dinner last night. It was excellent. This is the vegetable side that I made to go with it. (Because I'm trying to get a bit better about making sure we have some sort of vegetables with our pasta-based dinners.)

This is pretty basic and simple, but it was very tasty. And it let me use some of the fresh rosemary from my mom's herb garden, so that was nice.

Roasted Peppers with Olives and Rosemary

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 4 large red and/or yellow bell peppers, sliced
• 1 sweet onion, cut into wedges
• 1/2 Tbsp. olive oil
• 1/4 tsp. coarse sea salt, ground
• 1/8 tsp. black peppercorns, ground
• 1 Tbsp. fresh rosemary or 1 tsp. dried rosemary, chopped
• 12 kalamata olives

Directions

1. Preheat oven to 200°C (400°F) and line a baking sheet with foil or a silicone baking mat.
2. Toss the bell peppers and onion with the olive oil, salt, and pepper and spread out on the prepared baking sheet.
3. Roast at 200°C (400°F) for 45 minutes, turning/stirring every 15.
4. If using dried rosemary, add it after the first 30 minutes of roasting.
5. After 45 minutes of roasting, add the olives and fresh rosemary (if using) and roast for another 5 minutes.