Roasted Pepper Antipasto

Name: Roasted Pepper Antipasto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 jar excellent Italian anchovies; 8 servings Excellent balsamic vinegar; 59 milliliters Fresh basil, cut in a chiffonade; 4 garlic cloves. minced; 8 servings Excellent olive oil; 6 red bell peppers; 8 servings Salt and pepper; 59 milliliters Chopped Italian Parlsley

Roasted Pepper Antipasto might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 168 calories, 1g of protein, and 14g of fat per serving. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have anchovies, bell peppers, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Roast the peppers: Either broil, grill or hold over the gas flame until the entire skin is blackened and blistered.

Ingredients you will need

Peppers

Equipment you will use

Grill

Place the blackened pepper in a brown paper bag and close up to steam them.

Ingredients you will need

Pepper

Wait about 15 minutes to cool the peppers, then tear open the bag and peel the peppers, removing seeds and ribs. I use the bag to catch all the detritus and contain the mess.

Ingredients you will need

Peppers

Seeds