Roasted Bell Pepper Antipasto

Published: March 14, 2015 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 40 Minutes

Serves 6

Average Rating: 5 | Rated By: 2 users

The freshness and quality of this antipasto beats any supermarket one. Serve as a starter, on an antipasto platter or in a gluten free sandwich. The delicate flavour of roasted bell peppers is simply unforgettable

Printer Friendly

Ingredients

3 red bell peppers

3 yellow bell peppers

½ cup gluten free sundried tomatoes packed 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. GF balsamic vinegar

¼ tsp. GF free cayenne pepper

½ tsp. sea salt

¼ cup chopped 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 a clean dish cloth and cool. Remove skins, core and deseed. Slice each pepper into 1-inch thick strips

Whisk together olive oil, balsamic vinegar, cayenne pepper, and salt.

Place peppers and marinade into 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

No comments yet.

Add a Rating

Cancel reply

You must be logged in to post a comment.

Similar Recipes

Braised Peppers with Balsamic Reduction

This peppers with balsamic reduction recipe is simple to make, aromatic, full of flavour, and takes only minutes to cook. The finish of balsamic reduction completes the peppers to perfection. You can serve the peppers hot, warm or cold. The peppers are most delicious in warm winter salads Read More

Prep Time 10 Minutes

Difficulty Beginner

Cook Time 7 Minutes

Serves 4

Sauteed Spinach With Garlic And Sesame Seeds

This super healthy side takes only 10 minutes to make including prep time, making it a perfect side to any meal Read More