Marinated Roasted Peppers, Olives and Cheese

This blend of colorful peppers, Greek olives, mozzarella cheese and fresh, fragrant herbs makes a mouthwatering appetizer or salad.

  • Prep Time 35 min
  • Total Time 4 hr 35 min
  • Servings 10

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
  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
120
(
Calories from Fat
80 ),
% Daily Value
Total Fat
9 g
9 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
5 mg
5 %;
Sodium
310 mg
310 %;
Total Carbohydrate
8 g
8 %
(Dietary Fiber
2 g
2 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
64%;
Vitamin C
100%;
Calcium
10%;
Iron
6%;
Exchanges:
2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.