3 tablespoons olive oil

1 onion, sliced

3 garlic cloves, crushed

1 small lemon, peeled and sliced

1 cup long-grain rice

2 cups low-sodium vegetable broth

1 tablespoon chopped fresh rosemary

1 large zucchini, sliced

2 red bell peppers

1 yellow bell pepper

• Cut peppers into quarters and remove stem, seeds, and membranes.
• Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
• Bake in an oven at 425º for 20 minutes or until skin is blackened and blistered.
• Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
• Remove and discard skins then slice each pepper.