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.
Make Ahead Tips
The peppers may be made up to 2 days ahead and kept in the refrigerator.
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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.
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