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Appetizer RecipesVegetable Appetizers pg 1 >  Bell Peppers, Roasted


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Vegan Italiano by Donna Klein
An Italian cookbook wouldn't seem complete without including a recipe for roasted bell peppers, arguably the most popular antipasto of all. For a hotter variation, you can add some seeded and chopped pepperoncini to the seasonings.
Makes 6 Servings



    • 4 large bell peppers (about 8 ounces each), preferably 2 red and 2 green, cored, seeded, and ribbed, each cut into sixths or eighths
    • 1/2 cup finely chopped fresh flat-leaf parsley
    • 1/4 cup extra-virgin olive oil
    • 2 cloves garlic, finely chopped
    • Salt, preferably the coarse variety, and freshly ground black pepper, to taste


Preheat the oven to broil. Position the oven rack 4 inches from heat source. Lightly oil a large baking sheet.

Place bell peppers, skin sides up, on the baking sheet; flatten peppers with your hand.
Broil until skins are partially charred and puffy, about 5 minutes.

Transfer to a paper bag and twist to seal. Alternatively, place in a self-sealing plastic bag and seal.
Let rest 15 to 20 minutes.

Remove bell peppers from bag; peel away and discard the skins. Slice lengthwise into 1/2-inch wide strips.

Transfer pepper strips to a large bowl and toss with the remaining ingredients.
Let stand 15 minutes at room temperature to allow the flavors to blend.
Toss again and serve at room temperature.

Alternatively, cover and refrigerate a minimum of 3 hours, or up to 2 days, and serve chilled or return to room temperature.


  Vegetable Appetizers pg 1   |   Artichoke Ceviche, Belgian Endive   |   Artichokes with Garlic Dip   |   Artichoke Gondolas   |   Artichoke Jack Tartlets   |   Artichokes, Stuffed Artichokes   |   Asparagus with Citrus Ginger Dip   |   Asparagus Crostini   |   Asparagus Mint Prosciutto Wraps   |   Asparagus, Roasted Sesame   |   Asparagus, Sesame Wasabi   |   Avocado with Honey, Israeli Style   |   Avocado Parmesan Potato Bowls   |   Avocado Pear Honey Pastry   |   Baba Ghanoush   |   Bell Pepper Pie   |   Bell Peppers, Roasted   |   Broccoli, Roman Style Marinated   |   California Caviar Recipe   |   Candied Orange Beans   |   Chestnuts, Braised Chestnuts   |   Chickpea & Tomato Curry   |   Chunky Vegetable Fritters   |   Corn Cheddar Fritters   |   Corn Fritters   |   Corn Fritters 2   |   Corn, Sweetcorn Fritters   |   Cornmeal Pumpkin Fritters   |   Chilies, Stuffed Mild Chilies   |   Cranberry Bruschetta   |   Cucumber Canapes   |   Cucumbers, Sesame Cucumbers   |   Curry Puffs, Malay Vegan   |   Eggplant Cheddar  Empanadas   |   Eggplant Fritters   |   Eggplant, Imam Bayeldi   |   Eggplant, Roasted Eggplant & Tomato   |   Eggplant, Sichuan Eggplant   |   Eggplant, Sweet & Sour   |   Figs, Grilled Black Mission Figs   |   Frittata Bites  
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