Roasted Pepper Salad

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
88
FAT
6%
CHOL
0%
SOD
7%

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Ingredients for 8 servings

12 large bell peppers, preferably a mix of yellow, orange, and red

Coarse salt and freshly ground black pepper

2 cloves garlic

1 tablespoon capers, rinsed

1 to 2 teaspoons red-wine vinegar

Olive oil

1/2 cup Nicoise olives, rinsed

Basil leaves, for garnish

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