Italian Antipasto Peppers

25 min

12 servings

Make your own antipasto – the perfect appy or side dish for any occasion. Grill peppers instead of roasting for a summery twist.

Ingredients

  • 4 assorted bell peppers
  • 1 red onion, cut into strips
  • 1 tsp olive oil
  • 1⁄4 cup pitted black olives
  • 1 tbsp capers
  • 1⁄4 cup Italian Dressing, or prepared Greek Dressing
  • 2 tbsp Italian Dressing Mix
  • 3⁄4 cup oil
  • 1⁄4 cup white vinegar

Preparation

  1. Preheat oven to 400 °F (205 °C).
  2. Toss peppers and onion in oil. Place on Sheet Pan lined with Sheet Pan Liner.
  3. Roast, turning occasionally, until skins on peppers start to blister and onions are soft, approximately 20–30 minutes. Onions will be cooked before peppers, so remove to a bowl when done.
  4. Peel peppers, discarding stems and seeds. Cut peppers into thick strips. Place on a platter and add onion, olives, and capers.
  5. Drizzle with dressing and dish up with crostini or crackers. Any extras make a wonderful addition to leafy green salads or sandwiches the next day.

Nutritional Information

Per serving: Calories 30, Fat 1.5 g (Saturated 0.2 g, 0 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 3 g (Fiber 1 g, Sugars 2 g), Protein 1 g.

Tips

Preparation Tip: After roasting or grilling peppers, place them in a separate bowl, tightly cover, and let cool completely. The steam makes peeling the peppers easier.