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Marinated Roasted Peppers, Olives and Cheese
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Prep Time:
35 minutes
Total Time:
4 hours 35 minutes
Vibrant peppers, savory olives, creamy mozzarella, and aromatic herbs create a delectable salad or appetizer.
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
Instructions:
  • Preheat your oven to the broil setting.
  • Broil bell peppers under high heat, turning occasionally, until the skin is blistered and evenly browned. Transfer the peppers to a sealed plastic bag and let them sit for 20 minutes to steam.
  • Prepare the peppers by removing the skin, stems, seeds, and membranes, then cut them into 1/4-inch strips. Combine the peppers, olives, and cheese in a glass bowl or jar.
  • Combine all remaining ingredients in a tightly covered container and pour over the pepper mixture. Refrigerate for at least 4 hours to allow the flavors to meld, stirring occasionally.
  • Refrigerate in an airtight container for up to 2 weeks.

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