Roasted Peppers with Olives

By draingal

Makes: 6 cups Active: 25 min/Total 1 hr 10 min (plus at least 2 days marinating)
Store: Refrigerator 1 week (includes marinating)

Bring to room temperature before serving since the olive oil solidifies when refrigerated. In a hurry? Substitute bottled roasted peppers.

Ingredients

• 2 each medium red and yellow bell peppers
• 1 jar (8 oz) brine-cured kalamata olives, drained
• 1 jar (8 oz) brine-cured green olives, drained
• 2 Tbsp coarsely chopped fresh rosemary
• 3 cloves garlic, sliced
• 1/2 tsp crushed red pepper
• 1 cup olive oil
• Decoration: rosemary sprigs

Preparation

Step 1

1. Heat oven to 450°F. Line a rimmed baking sheet with foil; add peppers.
2. Roast 25 to 30 minutes or until charred and soft. Place in a plastic bag; seal and let stand 10 minutes. When cool enough to handle, pull off skin, core and cut in strips.
3. Put peppers and remaining ingredients in a large bowl; toss to mix. Divide between clean jars. Add a sprig or 2 of rosemary to each jar. Cover and refrigerate at least 2 days for flavors to develop.