Instructions: Peel and slice red onions into 1/2-inch rings; core seed and cut bell peppers into 3/4-inch strips; set aside.

Heat oil in skillet over medium heat. Add whole garlic cloves; gently cook over low heat until golden, 8 to 10 minutes. Add onions; cook over medium-low heat, turning often, until they soften, about 5 minutes.

Add bell peppers, salt, pepper, and rosemary to skillet; stir to coat with oil, and cook, covered, over low heat, stirring occasionally, until peppers are soft and juices are released, 30 to 35 minutes. Stir in vinegar and olives. Cook 5 minutes.

Just before serving, roughly tear basil leaves, reserving two for garnish. Stir in torn basil. Serve warm or at room temperature garnished with reserved basil.

Makes 8 servings.

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