Marinated Roasted Peppers, Olives and Cheese

 

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.