Roasted Pepper Antipasti

  • 3 red peppers
  • 2 green peppers
  • 2 yellow peppers
  • 1/2 c. sun-dried tomatoes in oil, drained and cut into strips
  • 2 cloves garlic, sliced
  • 4 artichoke hearts from can, drained and sliced
  • Basil leaves
  • Fresh parsley

  • Dressing:
  • 3 tbsp. balsamic vinegar
  • 6 tbsp. olive oil
  • Few drops of chili sauce
  • Blue Crab Bay Co.® Fine Sea Salt
  • Blue Crab Bay Co.® Garlic Herb Seasoning
  • Ground black pepper
Preheat oven to 375 degrees (350 degrees if gas). Lightly oil two foil-lined baking sheets. Place the whole peppers on foil, and bake for 40 to 45 minutes until soft and beginning to char. Remove peppers and cover with cloth or wet paper towel. Let cool for 5 to 8 minutes. Peel and slice roasted peppers, removing seeds. Mix with sun-dried tomatoes, garlic, and artichoke hearts. To make dressing, blend balsamic vinegar, olive oil, and chili sauce, then season with Fine Sea Salt, Garlic Herb Seasoning, and black pepper to taste. Pour the dressing over all and garnish with basil and parsley. Serve on pasta as an entree or on crusty bread as an appetizer. Makes a wonderful accompaniment to grilled lamb, beef, or pork. Serves 7.

Recipe created by Miguel Bizzotto of Bizzotto's Gallery-Caffe in Onancock, VA
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