So Much More Than Roasted Red Peppers

• 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

1. Rub peppers with olive oil and grill until blackened on all sides. If winter and you have a gas grill, place peppers right on the gas grate and blacken on all sides. If you have a electric stove, cut the peppers in half and skin side up under broiler until skin starts to blister, about 15-20 minutes depending on your oven. Watch them carefully.
2. Once they blackened on all sides wrap each on in a wet paper towel and let steam or place in a large bowl and cover with foil.
3. Once they are cool to the touch, remove the skins and discard. Cut open peppers, remove the stem, ribs and seeds. Slice into 1" slices.
4. Place in a bowl and add olive oil to cover.
5. Add all the other ingredients to the peppers and taste for salt & pepper. Store in the refridgerator until ready to eat. Bring to room temperature.

red peppers, extravirgin olive oil, olives, sicilian olives, pimiento stuffed green olives, peppers, shallot, garlic, italian flatleaf parsley, lemon, lemon, freshly ground black pepper

Taken from food52.com/recipes/9484-so-much-more-than-roasted-red-peppers (may not work)