INGREDIENTS
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2 large red bell peppers, quartered
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1 medium sweet onion, cut crosswise into 1/2-inch-thick slices
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5 tablespoons extra-virgin olive oil, divided
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2/3 cup sliced Lindsay® Naturals Green Ripe California Pitted Olives
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2/3 cup sliced Lindsay® California Ripe Pitted Olives
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1/4 cup capers, rinsed and drained
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1/4 cup minced fresh parsley
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1 large clove garlic, minced
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1 tablespoon balsamic vinegar
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1/2 teaspoon freshly ground black pepper
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Kosher or sea salt, to taste (optional)