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    Marinated Roasted Peppers, Olives and Ch


    Source of Recipe


    bettycrocker

    List of Ingredients




    6 large red or green bell peppers
    1 cup whole Greek or pitted ripe olives
    4 ounces mozzarella cheese, cut into cubes
    1/4 cup olive or vegetable oil
    1/4 cup lemon juice
    2 tablespoons chopped fresh parsley
    1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
    1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
    1/2 teaspoon chopped fresh sage leaves or 1/8 teaspoon dried sage leaves
    1/2 teaspoon salt
    1/8 teaspoon pepper
    2 large garlic cloves, finely chopped

    Recipe



    1. Set oven control to broil.

    2. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.

    3. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.

    4. Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.

    5. Store tightly covered in refrigerator up to 2 weeks.

 

 

 


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