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Roasted Pepper Antipasto (Mediterranean Appetizers)

Roasted-Pepper-Antipasto-Mediterranean-Appetizers-calories-nutrition facts

Jars of Italian mixed peppers in olive oil are now a common sight in many supermarkets. None, however, can compete with this colorful, freshly made version, perfect as a starter on its own, or with some Italian salamis and other cold meats.

PREP TIME: 20 min
COOK TIME: 45 min
READY TIME: 1 h 05 min
CALORIES: 197 (per serving)
CUISINE: Italian

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  • 3 red peppers
  • 2 yellow or orange peppers
  • 2 green peppers
  • 1/2 cup (2 oz/50 g) sun-dried tomatoes in oil, drained
  • 1 garlic clove
  • 2 tbsp (30 ml) balsamic vinegar
  • 5 tbsp (75 ml) olive oil
  • Few drops of chili sauce
  • 4 canned artichoke hearts, drained and sliced
  • Salt and ground black pepper
  • Basil leaves, to garnish


1 Preheat the oven to 400 °F (200 °C/Gas 6). Lightly oil a foil-lined baking sheet and place the whole peppers on the foil. Bake for about 45 minutes until beginning to char. Cover with a dish towel and leave to cool for 5 minutes.

2 Slice the sun-dried tomatoes into thin strips. Thinly slice the garlic. Set the tomatoes and garlic aside.

3 Beat together the vinegar, oil and chili sauce, then season with a little salt and pepper.

4 Peel and slice the peppers. Mix with the artichokes, tomatoes and garlic. Pour over the dressing and scatter with the basil leaves.