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Roasted Peppers with Black Olives

Prep time 30 mins
Cook time 25 mins
Yield 8 Servings


  • 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

Nutrition Information

  • calories 96
  • fat 7 g
  • satfat 1 g
  • protein 1 g
  • carbohydrate 9 g
  • fiber 3 g
  • cholesterol 0 mg
  • sodium 58 mg

How to Make It

  1. 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.

  2. 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.)

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