So Much More Than Roasted Red Peppers

Author Notes

When peppers are in season I can not grill and eat enough of them. In the winter they are so-so but VERY expensive. I have found a jarred red and yellow roasted peppers at Whole Foods but nothing tastes like peppers grilled black on the Weber, peeled and dressed simply with garlic and good olive oil. When I have time I grill pounds of them and store them in containers covered with olive oil. They will last for up to 2 months in your fridge but you can also freeze them. This was the last of my grilled peppers. Still simply dressed but kicked-up a notch with 3 different types and tastes of olives, lemon zest and the juice of that lemon. These are great on their own with some feta or a Spanish cheese, but would make anything they covered, taste over the top. Hot dogs, hamburgers, grilled bread with ricotta, eggs, chicken…well, I could go on and on. —Stockout

Ingredients

• 
  3 grilled or roasted red peppers
  
  

• 
  Good quality extra-virgin olive oil
  
  

• 
  1/4 cup Kalamata olives, large chop
  
  

• 
  1/4 cup Sicilian olives, large chop
  
  

• 
  1/4 cup pimiento stuffed green olives, large chop
  
  

• 
  1 tablespoon pepadew peppers, minced
  
  

• 
  1 shallot, minced
  
  

• 
  3 cloves garlic, minced
  
  

• 
  1/4 cup Italian flat-leaf parsley, minced
  
  

• 
  Zest of a large lemon
  
  

• 
  Juice of a large lemon
  
  

• 
  Freshly ground black pepper