Roasted Peppers Recipe
Artichoke Peperonata with Marinated Artichoke Hearts, and Roasted Peppers Served in a Home Made Vinaigrette Dressing.
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Ingredients
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Roasted Peppers
Marinated Artichoke Hearts
Vinaigrette Dressing
Method
Roasting Peppers
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Peppers
Wash and dry the bell peppers. Cut them in half lengthwise, removing seeds and stems.
- 3
- 4
Roast the Peppers
Place the peppers cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes until the skins are blistered.
- 5
Cool and Peel
Remove the peppers from the oven and let them cool for a few minutes. Once cool enough to handle, peel off the skins.
Marinating Artichokes
- 6
Prepare the Artichokes
Drain and rinse the canned artichoke hearts under cold water. Pat them dry with paper towels.
- 7
Marinate the Artichokes
In a bowl, combine the artichoke hearts, lemon juice, dried oregano, red pepper flakes, salt, and olive oil. Toss gently to coat. Let it sit for at least 15 minutes to marinate.
Making the Vinaigrette Dressing
- 8
Combine Ingredients
In a jar or bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- 9
Taste and Adjust
Taste the vinaigrette and adjust seasoning with additional salt or pepper as needed.
Assembly
- 10
Plate the Dish
On a serving platter, arrange the roasted peppers and top them with the marinated artichoke hearts.
- 11
Drizzle with Vinaigrette
Drizzle the homemade vinaigrette dressing over the roasted peppers and artichokes just before serving.