Roasted Red & Yellow Peppers

Number of Servings - 8

• 2 red bell peppers
• 2 yellow bell peppers
• 1 pint cherry tomatoes
• 1 medium red onion
• 1-cup fresh packed basil leaves
• 3 garlic cloves
• 3 tablespoons olive oil
• 2 tablespoon lemon juice
• 1 teaspoon granulated sugar
• ¼ cup chopped Kalmatta olives
• Coarse ground black pepper to taste

Preheat oven to 425 degrees and lightly oil a large shallow baking pan. Halve the bell peppers lengthwise and discard seeds and ribs. Arrange peppers; cut sides up in baking pan and lightly oil edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onions, basil, olives, oil, lemon juice, sugar and black pepper. Divide mixture among peppers and roast in upper third of the oven until peppers are tender, about 20 minutes.