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


each sweet red, yellow and orange pepper
1/3 cup
pitted black olives, coarsely chopped
75 mL
1/4 cup
capers, rinsed
60 mL
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


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.


Don’t want to turn on the oven? Roast your peppers on the BBQ – simply grill whole peppers on high heat, lid closed, then follow identical instructions to the over method, above.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 cup/60 mL)
6 g
Saturated Fat:
1 g
4 g
1 g
1 g
250 mg
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