Triangles of Roasted Red Bell Peppers with Italian Appetizer
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Triangles of Roasted Red Bell Peppers with Italian Appetizer
Ingredients
- Orange Bell Peppers - 5 pieces
- Olive Oil - 2 tablespoons
- Coarse Salt - to taste
- Ground Black Pepper - to taste
- Prosciutto - 2.1 oz
- Chopped Sage Leaves - ½ cup
- Kalamata olives - 8.8 oz
- Chili Flakes - ¼ teaspoon
- Meyer Lemon Juice - 1 tablespoon
- Grated Lemon Zest - ½ teaspoon
Step by Step guide
Step 1
Preheat the oven to 392°F. Line a baking sheet with parchment paper.
Step 2
Cut off the stems of the peppers and slice them in half lengthwise. Remove the seeds and white membranes. Then cut into small triangles — about 24 pieces. Transfer the triangles to a bowl and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
Step 3
Arrange the peppers on the baking sheet, skin side down, in a single layer and bake in the oven for 15–20 minutes until soft. Let cool.
Step 4
Meanwhile, in a small bowl, mix the thinly sliced prosciutto, parsley, finely chopped olives, the remaining oil, lemon zest, lemon juice, and red pepper flakes.
Step 5
Place the peppers on a serving dish and top with the appetizer mixture.
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