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Roasted Bell Pepper Antipasto

Published: March 14, 2015 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 40 Minutes
Serves Serves 6
Roasted Bell Pepper Antipasto
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Average Rating: 5 | Rated By: 2 users

The freshness and quality of this Roasted Bell Pepper Antipasto will beat 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

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Ingredients

  • 3 red bell peppers
  • 3 yellow bell peppers
  • ½ cup GF 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 cayenne pepper
  • ½ tsp. sea salt
  • ¼ cup chopped fresh basil leaves

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    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

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