Citrus Herb Peppers, Olives and Cheese
Chilled do-ahead appetizers take the heat and hassle out of entertaining. Even better -- they're scrumptious! Serve with baguette slices.
6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces mozzarella or provolone 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 or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh or 1/8 teaspoon dried sage leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 large cloves garlic, finely chopped
Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag and close tightly. Let stand 20 minutes.
Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. In glass bowl or jar, mix peppers, olives and cheese.
In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours, stirring occasionally.
Preparation Time: 30 minutes
Bake Time: 5 minutes + 20 minutes standing
Refrigeration Time: 4 hours
Total Time: 4 hours 50 minutes
For more tips on roasting peppers see How to Roast Red Peppers
Serve in a glass pedestal bowl, and garnish with swirls of lemon peel and sprigs of a fresh herb.
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.
Use both red and green bell peppers for lots of color!
Store tightly covered in refrigerator up to 2 weeks.
1 Serving (1 Serving): Calories 110 (Calories from Fat 70), Total Fat 8 g (Saturated Fat 2 g, Trans Fat ncg), Cholesterol 5 mg; Sodium 280 mg; Total Carbohydrate 8 g (Dietary Fiber 2 g, Sugars ncg), Protein 4 g; Exchanges: 2 Vegetable; 1 1/2 Fat