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.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
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?