MARINATED CHEESE WITH PEPPERS AND OLIVES

1/4 cup olive vegetable oil
12 ounces LAND 0 LAKES Cheddar Muenster Cheese, cut into 3/4-inch cubes (about 2 cups)
2 red bell peppers, cut into 3/4-inch chunks (or roasted red peppers*)
1 (14 ounce) can whole ripe pitted olives, drained
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 tablespoon white vinegar
1/2 teaspoon finely chopped fresh garlic

In medium bowl combine all ingredients; stir gently to mix. Cover; refrigerate at least 4 hours or overnight.

*2 roasted red peppers can be substituted for red peppers. To roast red peppers, cut peppers in half lengthwise; remove seeds. Place pepper halves, cut side down, on broiler pan. Broil 5 to 6 inches from heat until skin is blackened (8 to 10 minutes). Wrap roasted pepper halves in damp paper towels and place in plastic bag. Cool. Peel skin from pepper halves; discard. Cut roasted pepper halves as directed above.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Friends and Family Summer Favorites, Land O Lakes Recipe Collection, Vol. 1 #1, 1992