Recipe by MyRecipes July 2006

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Recipe Summary test

prep:
30 mins
cook:
25 mins
total:
55 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

96 calories; fat 7g; saturated fat 1g; protein 1g; carbohydrates 9g; fiber 3g; sodium 58mg.
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