Roasted Pepper Antipasto
Source of Recipe
unknown
List of Ingredients
3 red peppers
2 yellow or orange peppers
2 green peppers
1/2 cup sun-dried tomatoes in oil, drained
1 garlic clove
2 T balsamic vinegar
5 T olive oil
few drops of chili sauce
4 canned artichoke hearts, drained and sliced
salt and ground black pepper
basil leaves to garnish
Recipe
Preheat oven to 200C/ 400F. Lightly oil a foil lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes until beginning to char. Cover with a dish towel and leave to cool for 5 minutes.
Slice the sun-dried tomatoes into thin strips. Thinly slice the garlic. Set tomatoes and garlic aside.
Beat together the vinegar, oil and chili sauce, then season with a little salt and pepper.
Peel and slice the peppers. Mix with the artichokes, tomatoes and garlic. Pour over the dressing and scatter with basil leaves.
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