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
Preparation
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 a plastic bag and close tightly. Let stand 20 minutes.
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.
Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.
Store tightly covered in refrigerator up to 2 weeks.
