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Roasted Red Peppers With Olives

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“From Good Food Magazine March 1988. Makes a nice first course, along with some crusty Italian bread, for your lasagne dinner.”
READY IN:
1hr 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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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