This cool roasted-pepper antipasto is a little Spanish in flavor; it pairs well with all kinds of grilled meats and makes a great summer side dish.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The peppers may be made up to 2 days ahead and kept in the refrigerator.
These were delicious!! My mouth is watering just thinking about them. I cut my red peppers in half, clean them, then put them skin side up on a foil lined greased baking pan and broil them in the oven until they're nicely charred. Then I put them in a ziplock bag until they cool down so I can peel off the skin. Much easier than the method suggested. I will surely make this recipe many times in the future!
These tasted so good the next day. Do them a day ahead. I chared my peppers on a gas grill. I also served steamed sugar snap peas as a side dish with these too. I could see just eating these on some crostini like an antipasto.
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?