There are many versions of antipasto, and most feature cured meats and cheeses. My recipe (if you can call it that) adds the smokiness of roasted red bell pepper and the freshness of sweet basil. I just decided to throw some of my fave ingredients together and–voila!–the perfect low-starch un-salad side. Great anytime of year, including for a picnic indoors or out.
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2 medium red bell peppers
2 medium ripe red tomatoes, sliced
1 small bag artichoke hearts, thawed (or 15 oz can hearts, rinsed and drained)
6 oz ciliegine fresh mozzarella balls, sliced in half
16 Kalamon or Kalamata olives, sliced in half
2 oz uncured pepperoni slices
1 bunch fresh basil, torn into strips
Drizzle or two of balsamic vinaigrette, to your taste
- Roast the red bell peppers ahead of time: Preheat the oven to 365 degrees F. Slice each pepper in half, seed it, and placing open-side down on a greased baking tray. Bake for 30 minutes, cool, and cut into slices.
- Add all ingredients except the balsamic vinaigrette in a mixing bowl and combine well. Using a slotted spoon to allow the extra juices to run through place spoonfuls of the antipasto mix on a serving tray. Drizzle with vinaigrette.