marinated peppers, artichokes, and olives
(1 rating)
I found this in an issue of Coastal Living. "Roasting the peppers adds a subtle, smoky flavor to this super easy and flavorful appetizer. Serve in small bowls as an antipasto along with bread sticks, aged cheese, and cured meats." I made this as directed and it was VERY garlicky. I like garlic but, wow; use your own discretion on that part :)
(1 rating)
yield
14 serving(s)
prep time
10 Min
cook time
15 Min
method
No-Cook or Other
Ingredients For marinated peppers, artichokes, and olives
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3red bell peppers
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3yellow bell pepper
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5garlic cloves, sliced
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1 cmixed olives
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3/4 cextra virgin olive oil
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1/3 csherry vinegar
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1 tspherbes de provence or dried italian seasoning
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1/2 tspsalt
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1/2 tspcoarsley ground black pepper
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214 oz. cans quartered artichoke hearts, drained
How To Make marinated peppers, artichokes, and olives
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1Preheat broiler with rack 6 inches away from heat.
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2Cut peppers in half lengthwise; discard seeds and membranes. Place peppers skin side up, on aluminum foil lined baking sheet.Broil, turning once, 15 minutes or until blackened and charred.Place peppers in a plastic bag, and seal. Let stand 15 minutes. Peel and discard skins; cut pepper into strips.
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3Combine peppers and remaining ingredients in a large bowl. Transfer to 2 (1 quart) jars, if desired. Will keep in refrigerator up to 3 weeks. Makes 7 cups.
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Categories & Tags for Marinated Peppers, Artichokes, and Olives:
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