Marinated Roasted Peppers
This blend of colorful peppers, Greek olives, Mozzarella cheese and fresh, fragrant herbs makes a mouthwatering appetizer or salad.
1 bunch watercress, tough stems removed
1/2 head red leaf lettuce
1 cucumber, thinly sliced
6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces Mozzarella cheese, cut into cubes
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh sage leaves or 1/8 teaspoon dried sage leaves
1/2 teaspoon salt
1/8 teaspoon black pepper
2 large garlic cloves, finely chopped
Set oven control to broil. Broil bell peppers with tops about five inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar. Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least four hours to blend flavors, stirring occasionally. Store tightly covered in refrigerator up to two weeks.
Turn this recipe into a scrumptious gift by filling a decorative glass jar with the roasted pepper mixture and tying with a pretty ribbon. Attach a copy of the recipe with a sprig of fresh herbs.
Recipe makes 10 servings
Serving size: 1/2-cup
Calories 120; Fat 9g; Saturated 2g; Cholesterol 5g; Carbohydrates 8g; Sodium: 310mg; Protein: 4g; Fiber: 2g
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Vegetarian friendly foods rich in vitamin C include red bell peppers, sauerkraut, broccoli, kale, parsley, Brussels sprouts, fennel and kiwifruit. Lemon juice enhances the body's intake of vitamin C.