Roasted Bell Pepper Antipasto

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Average Rating: 5 | Rated By: 1 users

Italian antipasto is an excellent starter to any meal and can also be served with delicious cheeses and good quality Italian salamis as a small bite at large gatherings. The freshness and quality of this antipasto beats any supermarket one.


  • 3 organic red bell peppers
  • 3 organic yellow bell peppers
  • ½ cup gluten free sundried tomatoes in oil, drained and sliced
  • 8 canned artichoke hearts (packed in water), drained and quartered
  • 2 garlic cloves, thinly sliced
  • ¼ cup extra virgin olive oil
  • 2 tbsp. pure balsamic vinegar
  • ¼ tsp. organic, gluten free cayenne pepper
  • ½ tsp. sea salt
  • ¼ cup organic, fresh basil leaves
  • Instructions

  • Preheat oven to 400 F
  • Place peppers on a baking sheet lined with foil and bake for 35 to 40 minutes, or until they begin to char.
  • Remove peppers from the oven, cover with clean dish cloth and cool, then remove skins, core and seeds. Slice each pepper into thick strips
  • Beat together olive oil, balsamic vinegar, cayenne and salt.
  • Add all the ingredients (except basil) in a large bowl and gently toss. Store in a glass container and refrigerate until ready to serve.
  • To serve bring to room temperature and stir in fresh basil

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