Home > Barbecue Recipes > Starters and Snacks > Roasted Pepper Antipasto
Roasted Pepper Antipasto
Jars of Italian mixed peppers in olive oil are a common sight in supermarkets, yet none can compete with this freshly made version, perfect as a starter or served with salami and cold meats.
Ingredients
3 red peppers
2 yellow or orange peppers
2 green peppers
50g/2oz/½ cup sun-dried tomatoes in oil, drained
1 garlic clove
30ml/2 tbsp balsamic vinegar
75ml/5 tbsp olive oil
Few drops of chilli sauce
4 canned artichoke hearts, drained and sliced
Salt and freshly ground black pepper
Fresh basil leaves, to garnish
Details
Serves: 6
Method
1. Cook the whole peppers on a medium-hot barbecue, turning frequently, for about 10-15 minutes until they begin to char. Cover the peppers with a clean dish towel and leave to cool for 5 minutes.
2. Use a sharp kitchen knife to slice the sun-dried tomatoes into thin strips. Thinly slice the garlic clove.
3. Beat together the balsamic vinegar, olive oil and chilli sauce in a small bowl, then season with a little salt and freshly ground black pepper.
4. Stalk and slice the peppers. Mix with the sliced artichokes, sun-dried tomatoes and garlic. Pour over the dressing and scatter with basil leaves.
Cook's Tip:- If you prefer your peppers to have a softer texture and sweeter flavour, peel them once they have cooled down after grilling, using a small sharp knife. They will then be very easy to slice.
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