Marinated Peppers, Artichokes, and Olives |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Roasting the peppers adds a subtle, smoky flavor to this super easy and flavorful appetizer. Serve in small bowls as an antipasto along with breadsticks, aged cheese, and cured meats. Ingredients:
3 red bell peppers |
3 yellow bell peppers |
2 (14-ounce) cans artichoke bottoms or small hearts, quartered |
5 garlic cloves, sliced |
1 cup mixed olives |
3/4 cup extra virgin or virgin olive oil |
1/3 cup sherry vinegar |
1 teaspoon herbes de provence or dried italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon coarsely ground black pepper |
Directions:
1. Preheat broiler with rack 6 inches away from heat. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil-lined baking sheet. Broil, turning once, 15 minutes or until blackened and charred. Place peppers in a plastic storage bag, and seal. Let stand 15 minutes. Peel and discard skins; cut peppers into strips.
2. Combine peppers and remaining ingredients in a large bowl. Transfer to 2 (1-quart) jars, if desired. Will keep in refrigerator up to 3 weeks.
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