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Marinated Roasted Peppers, Olives and Cheese

Ovations for Olives

Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small.

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Marinated Roasted Peppers, Olives and Cheese

Make a mouthwatering appetizer or salad with a blend of colorful peppers, Greek olives, mozzarella cheese and fresh, fragrant herbs. From eatbetteramerica.

Prep Time:35 min

Start to Finish:4 hr 35 min

makes:10 servings (about 1/2 cup each)

6	large red or green bell peppers
1	cup whole Greek or pitted ripe olives
4	oz mozzarella cheese, cut into cubes
1/2	cup fat-free Italian dressing
2	tablespoons chopped fresh parsley
1	teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1	teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2	teaspoon chopped fresh or 1/8 teaspoon dried sage leaves
1/2	teaspoon salt
1/8	teaspoon pepper
2	large cloves garlic, finely chopped

1.	Set oven control to broil. Broil bell peppers with tops about 5 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.
2.	Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. In glass bowl or jar, mix peppers, olives and cheese.
3.	In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.
4.	Store tightly covered in refrigerator up to 2 weeks.

Nutritional Information

1 Serving: Calories 90 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 440mg; Total Carbohydrate 9g (Dietary Fiber 3g, Sugars 5g); Protein 4g % Daily Value*: Vitamin A 70%; Vitamin C 160%; Calcium 10%; Iron 6% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 Medium-Fat Meat; 1/2 Fat Carbohydrate Choices: 1/2 MyPyramid Servings: 1/2 c Dairy, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

MyPyramid Servings 1/2 c Dairy, 1/2 c Vegetables

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