Eegor
05-22-2006, 11:21 PM
Roasted Pepper Antipasto
3 red bell peppers
2 green bell peppers
½ cup sund-dried tomatoes in oil, drained
2 tbsp. balsamic vinegar
5 tbsp. olive oil
few drops of chili sauce
4 canned artichoke hearts, drained and sliced
1 garlic clove, sliced
salt and ground black pepper
basil leaves, to garnish
preheat oven to 400F. Lightly oil a foil- lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes until beginning to char. Remove from the oven, cover with a dish towel and allow to cool for 5 minutes. Slice the sun dried tomatoes. Remove the core and seeds from the peppers and peel away the skins. Slice each pepper into thick strips. Beat together the vinegar, oil and chili sauce, then season with a little salt and pepper. Toss the peppers with the sliced artichokes, tomatoes and garlic. Pour on the dressing and scatter with the basil leaves.
3 red bell peppers
2 green bell peppers
½ cup sund-dried tomatoes in oil, drained
2 tbsp. balsamic vinegar
5 tbsp. olive oil
few drops of chili sauce
4 canned artichoke hearts, drained and sliced
1 garlic clove, sliced
salt and ground black pepper
basil leaves, to garnish
preheat oven to 400F. Lightly oil a foil- lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes until beginning to char. Remove from the oven, cover with a dish towel and allow to cool for 5 minutes. Slice the sun dried tomatoes. Remove the core and seeds from the peppers and peel away the skins. Slice each pepper into thick strips. Beat together the vinegar, oil and chili sauce, then season with a little salt and pepper. Toss the peppers with the sliced artichokes, tomatoes and garlic. Pour on the dressing and scatter with the basil leaves.