Red Pepper Salsa for Grilled Fish

(From: A to Z Cookbook, pg 119)

1 Cup chopped Red Peppers (roasted peppers could be used here)
1/3 Cup chopped pitted Black Olives (brine cured is best)
1/3 Cup coarsely grated Parmesan Cheese
2 Tbsp Olive Oil
2 Tbsp chopped Fresh Basil
1 Tbsp chopped Fresh Parsley
1 tsp chopped Fresh Oregano (or ¼ tsp dried)
Salt & Pepper to taste

Combine all ingredients; let stand 30 minutes. Serve with grilled fish. Makes 6-8 servings.