Italian Antipasto Peppers

25 min

12 servings

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.

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.

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.