Roasted Bell Peppers with Olives & Fresh Herbs

If you have a good supply of bell peppers in the crisper (this recipe uses 3 or 4), here’s a great way to use them. Oven roasting brings out the wonderful flavor in this dish of roasted bell peppers and olives.

No need to guild the lily — simply combine the roasted bell peppers with a little olive oil, kalamata olives, and fresh herbs. Capers are optional.

Use a combination of colors — red, yellow, orange, and green. Red bell peppers are the ripest, and thus, the most nutrient dense. All bell peppers are high in Vitamins A & C, and the more colorful, the more antioxidants they supply. Here’s a complete rundown of the nutrients in bell peppers.

How to serve roasted bell peppers and olives

• As a simple, flavor-packed side dish, this can be served warm or at room temperature. It goes with almost any kind of entrée— pastas, grain-and-bean dishes, casseroles, Tex-Mex favorites, and more.
• As an embellishment in wraps and pita sandwiches: Add a small amount of this flavorsome dish to leafy wraps or pita sandwiches, in combination with tofu or hummus.

Explore more …

• Piperade (Spanish Bell Pepper Sauté)
• Hungarian Leczó
• Tasty recipes featuring bell peppers

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Yield: 4 to 6

Roasted Bell Peppers with Olives

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Oven roasting brings out the wonderful flavor in this dish of roasted bell peppers and olives.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 3 large or 4 medium bell peppers, any combination of colors
• Extra-virgin olive oil as needed
• 3/4 cup pitted kalamata olives
• 2 tablespoons capers, optional
• Splash of lemon juice or vinegar

• 1/4 cup or so minced fresh herb (parsley, cilantro, basil, or a combination)
• 1 to 2 teaspoons fresh thyme leaves, optional
• Pinch of salt

Instructions

1. Preheat the oven to 425º F.
2. Stem the peppers and remove the seeds. Trim away any white membranes, then cut into wide strips.
3. Line a medium-size roasting pan or oblong casserole dish with parchment paper. Arrange the peppers in it, making sure they’re not crowded.  
4. Bake for 25 to 30 minutes, or until softened and lightly golden around the edges. Stir about halfway through.
5. Transfer to a serving bowl. Add the olives, optional caper, lemon juice, fresh herb of your choice, and salt. Stir together.
6. Let sit for a few minutes, then serve warm or at room temperature.

Enjoy lots more plant-forward salads & sides.