This delicious roasted pepper antipasto can be served as a salad, a side dish and even as a topping for bruschetta and focaccia. It pairs perfectly with meat and seafood. Even your vegetarian guests will love it!
Prep Time15 minutesmins
Cook Time45 minutesmins
Resting time1 hourhr
Course: Appetizer
Cuisine: Italian
Servings: 4
Calories: 42kcal
Ingredients
5large bell peppers mixed colors, approx 3 lb (1.3 kg)
Wash peppers by gently rubbing them under running water.
5 large bell peppers mixed colors
Cut each pepper in half lengthwise and remove the seeds and white membrane. For large peppers you can cut them in thirds or even in quarters.
Place them face down on a baking sheet lined with parchment paper. Roast peppers in the oven for 20 minutes. As a result they should be lightly charred but not burned.
Once the peppers are cooked, transfer them from the baking sheet on an aluminum foil (or a new piece of parchment paper). Do this as quickly as possible, peppers have to be still hot in order to create steam and be easy to peel. Cover with aluminum foil and seal the sides. Put peppers in the foil in a plastic bag and close it tightly. Let them sit for about 30-60 minutes.
When peppers are cool enough to touch, peel them using your fingers. The skin should easily slip off.
Thinly slice the peppers lengthwise.
Finely chop parsley and mix it with olive oil, vinegar and a few pinches of salt. Add garlic. If you like strong garlic taste finely mince it, otherwise simply cut into a few thin slices and add to the oil mix.
4 parsley sprigs, ¼ scant cup extra virgin olive oil, 1 garlic clove, 1 tablespoon vinegar, Salt
Place the peppers in a serving dish and cover them with the prepared dressing.Top with a handful of capers (optional).
1 tablespoon capers
Let marinate for at least an hour at room temperature or up to 3 days in the fridge.