marinated peppers, artichokes, and olives
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 :)
prep time
10 Min
cook time
15 Min
method
No-Cook or Other
yield
14 serving(s)
Ingredients
- 3 - red bell peppers
- 3 - yellow bell pepper
- 5 - garlic cloves, sliced
- 1 cup mixed olives
- 3/4 cup extra virgin olive oil
- 1/3 cup sherry vinegar
- 1 teaspoon herbes de provence or dried italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon coarsley ground black pepper
- 2 - 14 oz. cans quartered artichoke hearts, drained
How To Make marinated peppers, artichokes, and olives
-
Step 1Preheat broiler with rack 6 inches away from heat.
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Step 2Cut 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.
-
Step 3Combine 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Tag:
#Quick & Easy
Category:
Vegetable Appetizers
Ingredient:
Vegetable
Method:
No-Cook or Other
Comment & Reviews
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