Roasted Peppers with Black Olives

Roasted Peppers with Black OlivesRecipe
8 Servings

Cost per Serving:



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3 orange bell peppers
3 red bell peppers
3 yellow bell peppers
3 tablespoons olive oil, preferably extra-virgin
1 tablespoon red wine vinegar
1 small clove garlic, chopped
Salt and pepper
8 pitted black Mediterranean-style olives
20 small leaves fresh mint


Prep: 30 Minutes
Cook: 25 Minutes

Broil peppers 4 to 5 inches below heat source, turning every 5 minutes, until skins are blackened, about 25 minutes. Transfer to a large bowl, cover with a large plate or plastic wrap and let steam until cool enough to handle. Peel peppers, trim, discard seeds and ribs, and cut lengthwise into 1/2-inch-wide strips.

In a serving bowl, toss together peppers, oil, vinegar and garlic; season with salt and pepper. Let stand at least 1 hour before serving. (Salad can be refrigerated, tightly wrapped, for up to 3 days.)

Just before serving, toss olives with peppers. Sprinkle salad with mint and serve at room temperature.

Created date

July 2006

Nutritional Information

Calories 96
Fat 7 g
Satfat 1 g
Protein 1 g
Carbohydrate 9 g
Fiber 3 g
Cholesterol 0 mg
Sodium 58 mg