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
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