Amount Per Serving
Calories from Fat 9
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 24g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 yellow bell pepper
- 1 red bell pepper
- 2 tablespoon minced fresh rosemary
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- Zest of 1/2 orange
- Salt and ground black pepper to taste
- Using a gas flame, a grill or a broiler, roast the peppers near the heat source until the skin blisters and turns black. Place the peppers in a bowl and cover with plastic wrap to allow the steam to loosen the skin When the peppers are cool enough to handle, peel off the skin, Seed the peppers and cut into strips. In a medium bowl, combine the rosemary, vinegar, garlic and orange zest. Add the peppers, then season with salt and black pepper. Marinate for 2 hours.
- An antipasti platter doesn't have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful one from the many colors of the vegetable garden.
- Marinating the vegetables brings out a whole host of bright flavors. Serve them with rustic bread for sopping up the flavorful marinade. You can also include a hunk of Parmesan cheese on your platter; a small piece goes a long way
- Other nice -- and healthy -- additions to an antipasti platter are anchovies and olives. Like Parmesan, they add a pungent, salty element that contrasts nicely with the vegetables.
- The vegetables can be marinated at room temperature or in the refrigerator. If in the refrigerator, allow them to come to room temperature before serving.