Get your spoon ready! This recipe was a little bit of a silver lining during a week of challenging health. As you may have seen in my page, I suffer from chronic gut issues and sometimes food blended up is where it is at for me! This may sound terrible, but this recipe makes it all so much better! This recipe is great paired with seafood, meat, poultry or veggies or I give you permission to simply get your spoon out and eat it right out of the jar! No shame!
Supplies:
Ingredients
- 2 yellow bell peppers
- 2 orange bell peppers
- 2 red bell peppers
- 6 oz black olives pitted packed in brine, not oil
- 1 teaspoon Italian Seasoning
Instructions
- Preheat oven to 425F Roast.
- Line baking sheet with aluminum foil.
- Wash bell peppers.
- Remove stems and seeds from bell peppers and cut bell peppers in half lengthwise.
- Place on baking sheet.
- Rinse olives.
- Place olives on baking sheet.
- Roast for 20 minutes.
- Once cool enough to handle add roasted bell peppers and olives to the food processor.
- Pulse until smooth.
- Store in air tight container in the fridge.