The beauty of these two recipes are the speed with which they are ready to serve, and the pleasure everyone gets from eating them. Make sure to invest in quality olives and a great loaf of sourdough or French baguette to soak up all the juices.
Roasted Peppers & Marinated Olives Antipasto
Recipe Type: Starter
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 8-10
Warm roast peppers and olives marinated in herbed olive oil makes the perfect starter to any meal.
Ingredients
- For the peppers
- 4 – 6 Red, green and yellow capsicum / bell peppers
- 2 red onions
- olive oil, cracked black pepper, sea salt
- For the olives
- 2 – 3 cups large green olives
- 1/4 c extra virgin olive oil
- 2 tsp each rosemary, thyme & oregano
- 3 garlic cloves, diced
- pinch sea salt
Instructions
Make the peppers
- Roast capsicum under a broiler / grill or over a flame until skin is blistered. Wrap in foil to steam and cool.
- Slice onion into wedges, lengthwise through base. Drizzle with oil and roast, cut side up, until just starting to caramelise.
- Peel skin off peppers, remove seeds and stem. Slice into thin strips. Separate onion layers.
- Toss warm pepper and onion slices with olive oil, cracked pepper and sea salt.
Make the olives
- Saute garlic in olive oil over low heat. Add rosemary, thyme and oregano and remove from heat.
- Stir through olives and a pinch of salt.
- Serve olives and peppers warm with crusty bread.
Notes
Vegan | Vegetarian | Gluten Free | Dairy Free | Soy Free | Nut Free
Photo Credit: Jennifer Jenner
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