I had a shit ton of organic little sweet peppers. They are always in the house, but I mostly use them to add some crunch and color into my salad. I wanted to spice things up a little, you know, step out of the box.
mini sweet peps
I decided to roast them up in the oven with a little olive oil and sea salt. Kind of like my favorite Italian roasted red peppers that are usually apart of an antipasto. Since my husband and I have been eating like crap lately, this is going to be an nice, light meal so we don’t feel like 2 heifers. I am going to pair them with some yummy provolone cheese, breadsticks and a spring salad with balsamic dressing. Super easy and delicioso!
Roasted Sweet Pepper Antipasto
manga!
- 1 large bag Mini Sweet Peppers
- Olive oil
- 1 tbs sea salt
Preheat the oven to 350 degrees. Make sure the rack is in the middle of the oven so the oil doesn’t splatter to the burners. Clean the bag of peppers nice and good, then arrange on a large baking pan. Drizzle the peppers with olive oil and sea salt. Pop them in the oven for 10-15 min, turning once, then cook for an addition 10 minutes.
Once cool to touch, cut off the top and clean out the seeds. I like to split the pepper, its much easier to take out all those pesky seeds. I love to eat them nice and cold, but you can also eat them right from the oven. So effing good. Drizzle with a little balsamic and some more olive oil and chow down with some bread sticks or bread and a nice bottle of vino and you got yourself an antipasto.
Another successful Meatless Friday in the making!
– Amanda
