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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. peppers (variety of, cleaned and cut into bite sized pieces)
- 1 whole red onion (large dice)
- 4 celery (ribs, halved and sliced)
- 3 cloves garlic (minced)
- 1/4 fennel bulb (thinly sliced)
- 1/4 lb. olives (pitted Italian, cut into large pieces; my favorites are oil cured, Alpnonso, Sicilian green, picholine, and Calabrese. I sometimes use all of them depending on what I have in the fridge.)
- herbs
- salad
- 4 basil leaves
- 2 sprigs oregano
- 1 whole sun dried tomato (minced)
- vinaigrette
- red wine
- salt
- pepper
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