Marinated Peppers, Artichokes, and Olives

★★★★★ 1 Review
lovestocook6 avatar
By Sally Wilson
from Winter Haven, FL

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 :)

serves 14
prep time 10 Min
cook time 15 Min
method No-Cook or Other


  • 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
  • 1/2 tsp
    coarsley ground black pepper
  • 2
    14 oz. cans quartered artichoke hearts, drained

How To Make

  • 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.

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