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Prep Time
5 mins
Total Time
35 mins
Serves
Makes 2 cups (500 mL)

Ingredients

1
each sweet red, yellow and orange pepper
1/3 cup
pitted black olives, coarsely chopped
75 mL
1/4 cup
capers, rinsed
60 mL
2
cloves garlic, minced
3 tbsp
chopped fresh basil
45 mL
3 tbsp
olive oil
45 mL
2 tbsp
red wine vinegar
30 mL
1/4 tsp
each salt and pepper
1 mL

Method

Step 1
Preheat oven to 400ºF (200ºC). Place peppers on a baking sheet lined with parchment paper. Roast, turning occasionally, until peppers are charred and blistered, 25 to 30 min. Set peppers on a plate. Cover with foil and let cool to room temperature.
Step 2
Peel peppers. Cut each pepper in half; remove and discard seeds. Slice peppers into 1/2-in. (1 cm) wide strips. In a bowl, toss together peppers, olives, capers, garlic, basil, oil, vinegar, salt and pepper.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 cup/60 mL)
Calories:
70
Fat:
6 g
Saturated Fat:
1 g
Carbs:
4 g
Fibre:
1 g
Protein:
1 g
Sodium:
250 mg