Friday, March 16, 2012

Roasted Red Pepper & Kalamata Olives Salad


Red Bell Pepper
Kalamata olives - pitted
Extra Virgin Olive oil
Italian seasoning
Freshly ground Black Pepper
Salt to taste


Place the peppers on a baking sheet. Drizzle some olive oil over the peppers and broil them in the cooking (gas/electric) range. Once you see blackened spots all over, take the peppers out and let it cool. Cover the peppers or place them in a Ziploc bag. Once it cools down, peel the skin (skin slips off very easily). Slice the pepper into long strips. Warm the olive oil briefly and add the seasonings to the oil. Combine the roasted peppers, olives and the seasoned olive oil. Add salt and pepper. Eat it just as a salad or add it to your sandwiches or pasta.

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