Mediterranean Roasted Vegetable Stack with Basil Drizzle

Ingredients

• 1 large orange bell pepper
• 1 large green bell pepper
• 0.5 medium white onion
• 3 tablespoons light olive oil
• 0.5 teaspoon sea salt
• 0.25 teaspoon ground ginger
• 2 sprigs fresh rosemary
• 0.25 cup fresh basil

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Wash and dry the bell peppers and onion.
3. 3Slice the bell peppers into 1/2-inch thick rings.
4. 4Slice the onion into 1/2-inch thick rings.
5. 5In a bowl, toss the bell pepper and onion slices with light olive oil, sea salt, and ground ginger.
6. 6Arrange the bell pepper and onion slices in a single layer on a baking sheet lined with parchment paper.
7. 7Place fresh rosemary sprigs on top of the vegetables.
8. 8Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
9. 9Roughly chop the fresh basil.
10. 10Once the vegetables are roasted, stack them on a plate, alternating between the bell pepper and onion rings.
11. 11Drizzle the chopped fresh basil over the vegetable stacks.
12. 12Serve immediately.