This is an easy recipe with simple ingredients that is very good and healthy. I hope you enjoy it.
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Medium Red Onion
3 Garlic Cloves, smashed with the flat side of a knife
2 Tablespoon good-quality Olive Oil, separated
2 Sprigs Fresh Rosemary
2 15.5 ounce cans of cannellini beans
3 Tablespoons Red Wine Vinegar
1 Tablespoon Freshly Squeezed Lemon Juice
1 teaspoon Sea Salt
1 teaspoon Freshly Ground Black Pepper
Preheat oven to 425 degrees F.
Wash and chop the bell peppers in 3/4 inch pieces.
Chop the onion into 3/4 in pieces.
Spread the chopped peppers, garlic and rosemary on a baking sheet.
Drizzle with 1 Tablespoon Olive Oil, salt and pepper. Toss well to coat the vegetables.
Roast the vegetables in the oven for 25 minutes, stirring occasionally, until softened and they start to caramelize. Remove the roasted rosemary sprigs and discard.