Marinated Peppers, Artichokes, and Olives

Sally Wilson

By
@lovestocook6

I found this in an issue of Coastal Living.
"Roasting the peppers adds a subtle, smoky flavor to this super easy and flavorful appetizer. Serve in small bowls as an antipasto along with bread sticks, aged cheese, and cured meats." I made this as directed and it was VERY garlicky. I like garlic but, wow; use your own discretion on that part :)


Featured Pinch Tips Video

Rating:

Comments:

Serves:

14

Prep:

10 Min

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

3
red bell peppers
3
yellow bell pepper
5
garlic cloves, sliced
1 c
mixed olives
3/4 c
extra virgin olive oil
1/3 c
sherry vinegar
1 tsp
herbes de provence or dried italian seasoning
1/2 tsp
salt
1/2 tsp
coarsley ground black pepper
2
14 oz. cans quartered artichoke hearts, drained

Directions Step-By-Step

1
Preheat broiler with rack 6 inches away from heat.
2
Cut peppers in half lengthwise; discard seeds and membranes. Place peppers skin side up, on aluminum foil lined baking sheet.Broil, turning once, 15 minutes or until blackened and charred.Place peppers in a plastic bag, and seal. Let stand 15 minutes. Peel and discard skins; cut pepper into strips.
3
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. Makes 7 cups.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy