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