Italian Antipasto Peppers
Make your own antipasto – the perfect appy or side dish for any occasion. Grill peppers instead of roasting for a summery twist.
Ingredients
- 4 assorted bell peppers
- 1 red onion, cut into strips
- 1 tsp olive oil
- 1⁄4 cup pitted black olives
- 1 tbsp capers
- 1⁄4 cup Italian Dressing, or prepared Greek Dressing
- 2 tbsp Italian Dressing Mix
- 3⁄4 cup oil
- 1⁄4 cup white vinegar
Preparation
- Preheat oven to 400 °F (205 °C).
- Toss peppers and onion in oil. Place on Sheet Pan lined with Sheet Pan Liner.
- Roast, turning occasionally, until skins on peppers start to blister and onions are soft, approximately 20–30 minutes. Onions will be cooked before peppers, so remove to a bowl when done.
- Peel peppers, discarding stems and seeds. Cut peppers into thick strips. Place on a platter and add onion, olives, and capers.
- Drizzle with dressing and dish up with crostini or crackers. Any extras make a wonderful addition to leafy green salads or sandwiches the next day.
Epicure Products Used
Nutritional Information
Per serving: Calories 30, Fat 1.5 g (Saturated 0.2 g, 0 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 3 g (Fiber 1 g, Sugars 2 g), Protein 1 g.
Tips
Preparation Tip: After roasting or grilling peppers, place them in a separate bowl, tightly cover, and let cool completely. The steam makes peeling the peppers easier.