Roasted Pepper Salad

3 Red Bell Peppers
2 Yellow Bell Peppers
or shortcut (a jar of roasted mixed peppers in water) see underlined in directions
1/2 cup pitted kalamata olives thinly sliced
1/4 cup good olive oil
2 tablespoons drained capers
6 fresh basil leaves chopped
2 garlic gloves chopped

1 Tsp Adobo seasoning

1 clove of garlic minced
salt and freshly ground pepper

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a Ziploc bag. Set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and (skip the above and start here if you are doing the shortcut) cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
Best if set for 4 hours before eating and can last up to three weeks if you make a big batch to snack on
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