Roasted Bell Pepper Salad |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a delightful antipasti I like to serve with crostini when I fix an Italian dinner. It is so delicious and makes great use of an abundance of home grown peppers. I am always asked for the recipe when I serve this. Ingredients:
3 red bell peppers |
2 yellow bell peppers |
2 green peppers |
1/2 cup sun-dried tomato packed in oil, drained and thinly sliced |
1 garlic clove, minced |
2 tablespoons balsamic vinegar |
5 tablespoons olive oil |
1/2 teaspoon chili sauce |
4 canned artichoke hearts, drained and sliced |
salt |
pepper |
basil leaves (to garnish) |
Directions:
1. Preheat oven to 400 degrees.
2. Line a baking sheet with foil and spray with cooking spray.
3. Place whole peppers on foil and bake for 45 minutes until beginning to char. (You may want to check after 35 minutes for your desired degree of doneness).
4. Remove from oven and cover with a dish towel. Let cool 5 minutes.
5. Peel and seed peppers and slice lengthwise into strips (do not run under water to remove the peel).
6. Combine peppers, sun dried tomatoes and artichoke hearts.
7. Whisk together garlic, vinegar, oil, and chili sauce. Season to taste with salt and pepper.
8. Pour dressing over pepper mixture and scatter with basil leaves.
9. Serve with crostini.
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