Antipasti that is colourful, briny, salty, aromatic and very satisfying!
Piedmont Bell Peppers
Servings: 4 People
Ingredients
- 3-4 Bell Peppers , Yellow, Orange, Red, cut in half, deseeded and ribs removed
- 16 large Green Olives , pitted and thickly sliced
- 16 Cherry Tomatoes , halved
- 1 clove Garlic , thinly sliced and chopped
- 8 Anchovies Fillets
- 8 basil leaves , chiffonade
- 4 tablespoons EVOO , Extra Virgin Olive Oil
- ½ teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Preheat the oven to the 200 degrees C, air circulation, rack in the middle.
- In a large rectangular non-stick oven dish add the bell peppers and equally add into them the rest of the ingredients.
- Drizzle with the oil and season with the salt & pepper.
- Add in the oven uncovered and cook for about 30 minutes until the veggies get a nice color.
- Let cool and then garnish with the basil.
