Marinated Roasted Peppers, Olives and Cheese

 

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.