A great meal starter featuring roasted red peppers, olives, almonds, red wine, and lots of spice and zest.
Serves 6
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1/2 teaspoon freshly cracked black pepper
1 (12-ounce) jar roasted red pepper, coarsely chopped
11/2 cups assorted green and black olives, pitted
1 cup whole almonds
1 tablespoon red wine or sherry vinegar
In a large bowl, whisk together first 4 ingredients. Stir in peppers, olives, and almonds and toss to combine. Pour mixture into a 9×9-inch baking pan.
Prepare grill for medium-high direct heat. Place pan on grill grate and cook, covered with grill lid, 10 to 15 minutes or until heated through. Remove from heat and toss with vinegar. Serve immediately.
