Roasted Antipasto Peppers Recipe
There’s something about roasted peppers that feels like a little celebration on the plate. The skins blister and char in the oven, giving them a smoky sweetness that pairs perfectly with salty olives, creamy cheese, and tangy vinegar.
This roasted antipasto peppers recipe is one of those dishes that looks impressive but is simple enough for a weekday meal. Once roasted, the peppers take on a rich, melt-in-your-mouth texture that makes them perfect for adding color and flavor to any spread.
Why You Will Love This Recipe
These peppers are as versatile as they are delicious. They work as a stand-alone appetizer, a topping for bruschetta, or a side dish for grilled meats. The recipe doesn’t take much hands-on time — most of the magic happens while the peppers roast in the oven.
The end result is vibrant, full of flavor, and feels like something you’d find at a good Italian deli. Plus, they store well, so you can make them ahead and enjoy them throughout the week.
What to Serve This With
- Roasted antipasto peppers are a natural match for crusty bread and fresh mozzarella, letting you build your own mini bites.
- They also pair beautifully with charcuterie boards, adding a pop of color among the meats and cheeses.
- Serve them alongside pasta for a simple but elegant dinner, or as part of a picnic spread with cured meats, marinated artichokes, and olives.
- If you’re hosting, these peppers work as a centerpiece dish — just set them out in a shallow bowl with a drizzle of extra olive oil and let everyone help themselves.
Ingredients Needed
- Sheppard peppers
- Salt
- Pepper
- Garlic, finely chopped
- Olive oil
How to Make Roasted Antipasto Peppers
- Wash peppers and place on parchment paper inside a roasting pan.
- Place as many as you can fit in the pan.
- Cover and bake for 45 minutes at 360F.
- Remove from the oven and let it cool.
- When cool, peel away the skin from the bottom to top. Discard skin and seeds.
- Add salt, pepper and finely chopped garlic to your preferred taste. Sprinkle with olive oil and serve.
Bringing It All Together
This roasted antipasto peppers recipe is an easy way to bring big flavor to your table. It’s colorful, fresh, and adaptable to just about any meal. Whether you’re making a quiet dinner for yourself or putting together a full antipasto platter for friends, these peppers will quickly become a favorite in your kitchen.
Roasted Antipasto Peppers Recipe
Ingredients
- Sheppard peppers
- Salt
- Pepper
- Garlic finely chopped
- Olive oil
Instructions
- Wash peppers and place on parchment paper inside a roasting pan.
- Place as many as you can fit in the pan.
- Cover and bake for 45 minutes at 360F.
- Remove from the oven and let it cool.
- When cool, peel away the skin from the bottom to top. Discard skin and seeds.
- Add salt, pepper and finely chopped garlic to your preferred taste. Sprinkle with olive oil and serve.
More Delicious Starters
- Shrimp Puff Pastry
- Croatian Cottage Cheese Strudel
- Deviled Eggs
- Sliced Tomato Salad
- Bruschetta Recipe
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