Roasted Red Peppers With Olives

• 1 (12 ounce) jar roasted red peppers, drained, patted dry
• 4 ounces brined-cured olives (black and or green, such as Calamata, etc.)
• 1 tablespoon capers, rinsed
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 12 teaspoon fresh oregano or 14 teaspoon dried oregano
• 12 teaspoon fresh thyme or 14 teaspoon dried thyme
• 18 teaspoon salt (or to taste)
• 18 teaspoon coarsley ground pepper (or to taste)

1. Arrange peppers in single layer on serving platter.
2. Sprinkle olives and capers over peppers.
3. Combine oil and garlic and drizzle over top.
4. Sprinkle with oregano, thyme, salt, and pepper.
5. Cover with plastic wrap and let marinate at room temperature 1 hour or in refrigerator 2 hours.
6. Serve at room temperature with crusty bread.

red peppers, black, capers, olive oil, garlic, fresh oregano, thyme, salt, coarsley ground pepper

Taken from www.food.com/recipe/roasted-red-peppers-with-olives-293605 (may not work)