| Ingredients: |
4 large tomatoes (about 3 lbs. total)
3 large yellow peppers (about 1-1/2 lbs.)
1 small onion
6 tablespoons olive oil |
1-1/2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon pepper
10 black olives |
| Cooking
Instructions: |
|
Heat oven to 350 degrees. Cut tomatoes into 1/2-inch wedges. Cut peppers lengthwise into 1/4-inch slices. Slice onion. In a baking dish, toss vegetables with oil, basil, salt and pepper. Bake until very soft, about 1-1/2 hours. Quarter olives. Let vegetable mixture cool and toss with olives. |
| Additional
Comments: |
| This dish can be baked several days ahead. |
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