In a large skillet saute the pepper slices in the
1/2 cup olive oil for 10 minutes until they are
brilliant. Remove them with a slotted spoon. Drain
and cool for 15 mins. In a covered jar, blend the
2/3 cup olive oil, vinegar,mustard, salt and
pepper.
Shake the jar well. In a large crystal or other
bowl combine the slices of pepper, onion rings,
chopped olives. Pour the dressing over the
vegetables and marinate, covered in the fridge for
at least 2 hours.
Originally Submitted
2/5/2014
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