Italian Antipasto Peppers

Italian Antipasto Peppers Italian Antipasto Peppers Make your own antipasto – the perfect appy or side dish for any occasion. Grill peppers instead of roasting for a summery twist.
Make your own antipasto – the perfect appy or side dish for any occasion. Grill peppers instead of roasting for a summery twist.
  • 5 min prep
  • 25 minutes
  • 30 calories
  • $0.65
  • Gluten Free
  • Vegetarian

Ingredients


Makes: 12 servings
  • 4 assorted bell peppers
  • 1 red onion, cut into strips
  • 1 tsp (5 ml) olive oil
  • 1/4 C (60 ml) pitted black olives
  • 1 Tbsp (15 ml) capers
  • 1/4 C (60 ml) Italian Dressing, or prepared Epicure’s Greek Dressing

Preparation


 
  • Preheat oven to 400 °F (205 °C).
  • Toss peppers and onion in oil. Place on Sheet Pan lined with Bake & Roll.
  • 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.
  • Peel peppers, discarding stems and seeds. Cut peppers into thick strips. Place on a platter and add onion, olives, and capers.
  • 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.

Tip


 

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.

Nutritional Serving Size
Calories 30
Fat 1.5 g
Saturated Fat 0.2 g
Transfat 0 g
Cholesterol 0 mg
Sodium 110 mg
Carbohydrates 3 g
Fibre 1 g
Sugar 2 g
Protein 1 g

Shop this recipe...

Bake & Roll
$21.00
Sheet Pan
$25.00
Cruet
$8.95
Italian Dressing Mix
$11.50