Three colour pepper antipasti

    2 hours 45 min

    Delicious colourful antipasti with mixed bell peppers. Tastes just like they make it at my favourite Italian restaurant.

    17 people made this

    Serves: 6 

    • 2 red peppers
    • 2 green peppers
    • 2 yellow peppers
    • 3 garlic cloves, minced
    • 3 tablespoons balsamic vinegar
    • 6 tablespoons olive oil
    • 2 tablespoons dry white wine
    • 1 tablespoon fresh basil, chopped
    • salt and pepper, to taste

    Prep:20min  ›  Cook:25min  ›  Extra time:2hr marinating  ›  Ready in:2hr45min 

    1. Preheat the oven to 220 C / Gas 7 and line a baking tray with baking parchment.
    2. Rinse the peppers and cut in half. Remove seeds and stalks and place with the cut side down onto the baking tray.
    3. Roast the peppers in the oven for 25 to 30 minutes until skin is black and bubbly.
    4. Remove peppers from the oven and cover with a damp kitchen towel. Peel peppers with a sharp knife or your fingers and cut them into wide strips.
    5. In a medium bowl combine garlic, vinegar, oil, wine and basil. Add salt and pepper to taste and mix well.
    6. Add peppers to the mix, stir to coat, cover and marinade in the fridge for a few hours. Serve chilled or at room temperature.

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