Mediterranean Roasted Vegetable Stacks with Walnut-Rosemary Drizzle

Ingredients

• 1 medium white onion
• 1 medium green bell pepper
• 1 medium orange bell pepper
• 2 tablespoons fresh rosemary
• 4 tablespoons light olive oil
• 0.5 teaspoon sea salt
• 0.25 teaspoon white pepper
• 1 tablespoon fresh rosemary
• 0.25 teaspoon sea salt
• 0.125 teaspoon white pepper
• 2 tablespoons light olive oil

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Slice the white onion, green bell pepper, and orange bell pepper into 1/2-inch thick rings.
3. 3In a bowl, toss the sliced vegetables with 2 tablespoons of light olive oil, sea salt, and white pepper. Arrange the vegetables in a single layer on a baking sheet.
4. 4Roast the vegetables for 30 minutes, or until they are tender and slightly caramelized.
5. 5While the vegetables are roasting, prepare the rosemary drizzle. In a small bowl, combine the remaining 2 tablespoons of light olive oil, fresh rosemary, sea salt, and white pepper.
6. 6Once the vegetables are roasted, stack them on a plate, alternating the onion and bell pepper slices.
7. 7Drizzle the rosemary mixture over the vegetable stacks. Serve immediately.