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Roasted pepper topping

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Roasted Pepper Antipasto Ingredients:
    1  red pepper
    1  yellow pepper
    1  orange pepper
     cup  sundried tomatoes in oil, drained
    1 clove  garlic
    5 Tbsp  olive oil
    1 cup  canned artichoke hearts, drained
     cup  kalamata olives, sliced length-wise
    a pinch  red pepper flakes, if desired

Basil leaves to garnish


Heat oven to 400.
Cut peppers in half, remove seeds and membranes, and place on flat sheet covered with parchment. Oil lightly. Bake for about 45 minutes, turning once during cooking time. Remove to bowl and cover to sweat.

Meanwhile, cut artichokes, sundried tomatoes and kalamatas into small strips; mince or thinly slice garlic and set aside in a bowl.

Beat together oil, vinegar, pepper flakes, salt & pepper.

Peel and slice pepper once cool enough to handle. Mix with other vegetables. Pour the dressing over and garnish with basil leaves to serve.

--May be made several days in advance. Bring to room temperature before serving.
--Cut everything small for a bite-sized appetizer or leave larger if being served as is on a platter or bowl.

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