| 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 |
| 1. | Set oven control to broil. |
| 2. | Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes. |
| 3. | Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar. |
| 4. | Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally. |
| 5. | Store tightly covered in refrigerator up to 2 weeks. |
|
| Turn this recipe into a scrumptious gift by filling a decorative glass jar with the roasted pepper mixture and tying with a pretty ribbon. Attach a copy of the recipe with a sprig of fresh herbs. |
|
| Roll this veggie mixture up in a warm flour tortilla for Roasted Pepper, Olive and Cheese Wrap. Include a lettuce leaf for a bit of crunch and extra color. |
|
| Make this appetizer extra elegant by pouring the mixture into a pretty glass bowl and setting a supply of decorative plastic or wooden toothpicks alongside. |
|
| Use both red and green bell peppers for lots of color! |
Nutrition Information:
120 ( 80 ); 9 g ( 2 g); 5 mg; 310 mg; 8 g ( 2 g); 4 g 64 %; 100 %; 10 %; 6 % 2 ; 1 1/2