Roasted Red Peppers With Olives

1. Arrange peppers in single layer on serving platter. Sprinkle olives and capers over peppers.

2. Combine oil and garlic and drizzle over top. Sprinkle with oregano, thyme, salt, and pepper.

3. Cover with plastic wrap and let marinate at room temperature 1 hour or in refrigerator 2 hours.

4. Serve at room temperature with crusty bread.

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Nutrient	Quantity
Total fats	41.1932 g
Protein	22.9309 g
Carbohydrates	2.0386 g
Energy	467.7853 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3491 g
Water	98.281 g
Aspartic acid	0.0238 g
Calcium, Ca	153.8869 mg
Lutein + zeaxanthin	11.2602 g
Fiber, total dietary	0.6794 g
Fatty acids, total saturated 22:0	0.0522 g
Carotene, beta	24.6182 g
Niacin	1.3576 mg
Vitamin A, RAE	36.0566 g
Arginine	0.0221 g
Riboflavin	0.1903 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.1261 g
Glutamic acid	0.0332 g
Sodium, Na	280.5332 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5258 g
Total lipid (fat)	41.1932 g
Manganese, Mn	0.1255 mg
Fructose	0.0063 g
Proline	0.0157 g
Fatty acids, total saturated 16:0	4.6983 g
Fatty acids, total saturated 8:0	0.0005 g
Sucrose	0.0047 g
Choline, total	75.2372 mg
Sugars, total	0.0875 g
Serine	0.0085 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	0.8374 g
Fatty acids, total saturated 20:4 undifferentiated	0.0591 g
Vitamin B-6	0.1824 mg
Selenium, Se	19.6058 g
Ash	2.1615 g
Fatty acids, total saturated 18:1 undifferentiated	28.9576 g
Pantothenic acid	0.0304 mg
Phenylalanine	0.009 g
Copper, Cu	0.3337 mg
Betaine	0.1151 mg
Thiamin	0.1449 mg
Retinol	34 g
Methionine	0.0032 g
Iron, Fe	2.2898 mg
Carbohydrate, by difference	2.0386 g
Phosphorus, P	211.0682 mg
Folate, total	20.4819 g
Tocopherol, gamma	0.4771 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	0.0575 g
Alanine	0.0083 g
Cholesterol	56.6667 mg
Valine	0.0144 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	4.0134 g
Glycine	0.0099 g
Carotene, alpha	0.1345 g
Glucose (dextrose)	0.0102 g
Fatty acids, total saturated 14:0	0.0026 g
Zinc, Zn	1.2196 mg
Isoleucine	0.0109 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0017 g
Fatty acids, total polyunsaturated	4.4999 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.017 g
Tocotrienol, alpha	0.0024 mg
Vitamin A, IU	154.5529 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0137 g
Folate, DFE	20.4819 g
Tryptophan	0.0037 g
Vitamin C, total ascorbic acid	1.9577 mg
Phytosterols	94.9125 mg
Galactose	0.0012 g
Fatty acids, total polyunsaturated 18:1 c	0.0055 g
Fatty acids, total saturated 20:0	0.1677 g
Tyrosine	0.0053 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	30.24 g
Fatty acids, total saturated	5.7725 g
Histidine	0.0046 g
Fatty acids, total monounsaturated	29.6606 g
Threonine	0.0076 g
Folate, food	20.4819 g
Fatty acids, total polyunsaturated 17:0	0.0089 g
Cryptoxanthin, beta	0.1069 g
Vitamin E (alpha-tocopherol)	6.5509 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	28.7363 mg
Lysine	0.0119 g
Potassium, K	289.0986 mg
Cystine	0.003 g
Fluoride, F	0.0983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0 teaspoon	0	0	0
Olive oil	3 tablespoons	358.02	0	40.5
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Pepper	0 teaspoon	0.7216	0.1839	0.0094
Garlic Clove	1	4.47	0.9918	0.015
red pepper	1 jar	0	0	0
thyme	0.5 teaspoon	0.404	0.0978	0.0067
caper	1 tablespoon	1.978	0.4205	0.074
olive black green	4 ounces	100.8667	0	0.5667