Roasted Peppers with Black Olives |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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.
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