Roasted Pepper Antipasto
A vibrant and flavorful roasted pepper antipasto that’s perfect for gatherings, meal prep, or a delightful snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 5 large bell peppers (mixed colors, approx. 3 lb / 1.3 kg)
- 4 parsley sprigs
- ¼ cup extra virgin olive oil (scant ¼ cup)
- 1 clove garlic (or more to taste)
- 1 tbsp vinegar
- 1 tbsp capers (optional)
- Salt (to taste)
Instructions
- Preheat your oven to 450°F (230°C).
- Prepare the bell peppers by washing, drying, and cutting them in half lengthwise, removing seeds and membranes.
- Roast the peppers cut side down on a lined baking sheet for 20-25 minutes, until skins are blistered.
- Steam the roasted peppers by covering them with a towel or plastic wrap for 10-15 minutes.
- Make the dressing by mixing olive oil, minced garlic, vinegar, and capers in a bowl.
- Peel off the skins from the cooled peppers and slice them into strips.
- Toss the roasted pepper strips with the dressing and chopped parsley, seasoning with salt to taste.
- Chill in the fridge for at least an hour if time allows.
- Serve and enjoy as part of a charcuterie board or on fresh bread.
Notes
For a spicier version, add red pepper flakes or sliced jalapeños. This recipe is vegan-friendly!
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted peppers, antipasto, vegan appetizer, colorful dish, easy recipe
Find it online: https://sprinklespoon.com/roasted-pepper-antipasto/