Roasted Peppers with Black Olives

Ingredients

• 8  olives black mediterranean-style pitted
• 20 small leaves mint leaves fresh
• 1 small clove garlic chopped
• 3 tablespoons olive oil extra-virgin
• 3  orange bell peppers 
• 3  bell peppers red
• 1 tablespoon red wine vinegar 
• 8 servings salt and pepper 
• 3  bell peppers yellow

Equipment

• bowl
• plastic wrap

Directions

1. Broil peppers 4 to 5 inches below heat source, turning every 5 minutes, until skins are blackened, about 25 minutes.
2. Transfer to a large bowl, cover with a large plate or plastic wrap and let steam until cool enough to handle. Peel peppers, trim, discard seeds and ribs, and cut lengthwise into 1/2-inch-wide strips.
3. In a serving bowl, toss together peppers, oil, vinegar and garlic; season with salt and pepper.
4. Let stand at least 1 hour before serving. (Salad can be refrigerated, tightly wrapped, for up to 3 days.)
5. Just before serving, toss olives with peppers.
6. Sprinkle salad with mint and serve at room temperature.