Roasted Red Peppers With Olives

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READY IN: 1hr 5mins
Recipe by JackieOhNo

From Good Food Magazine March 1988. Makes a nice first course, along with some crusty Italian bread, for your lasagne dinner.

Ingredients Nutrition


  1. Arrange peppers in single layer on serving platter. Sprinkle olives and capers over peppers.
  2. Combine oil and garlic and drizzle over top. Sprinkle with oregano, thyme, salt, and pepper.
  3. Cover with plastic wrap and let marinate at room temperature 1 hour or in refrigerator 2 hours.
  4. Serve at room temperature with crusty bread.

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