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Photo: Jennifer Davick; Styling: Linda Hirst Photo by: Photo: Jennifer Davick; Styling: Linda Hirst

Marinated Peppers, Artichokes, and Olives

Roasting the peppers adds a subtle, smoky flavor to this super easy and flavorful appetizer. Serve in small bowls as an antipasto along with breadsticks, aged cheese, and cured meats.

Coastal Living DECEMBER 2012

  • Yield: Makes 7 cups
  • Prep time:10 Minutes
  • Bake:15 Minutes
  • Stand:15 Minutes

Ingredients

  • 3 red bell peppers
  • 3 yellow bell peppers
  • 2 (14-ounce) cans artichoke bottoms or small hearts, quartered
  • 5 garlic cloves, sliced
  • 1 cup mixed olives
  • 3/4 cup extra virgin or virgin olive oil
  • 1/3 cup sherry vinegar
  • 1 teaspoon herbes de Provence or dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper

Preparation

1. Preheat broiler with rack 6 inches away from heat. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil-lined baking sheet. Broil, turning once, 15 minutes or until blackened and charred. Place peppers in a plastic storage bag, and seal. Let stand 15 minutes. Peel and discard skins; cut peppers into strips.

2. Combine peppers and remaining ingredients in a large bowl. Transfer to 2 (1-quart) jars, if desired. Will keep in refrigerator up to 3 weeks.

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Marinated Peppers, Artichokes, and Olives recipe

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