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Quick & Easy|Summer Favorites|Vegetarian

Cranberry and Peppers Antipasto



  • 2 green and yellow peppers (each)
  • 2 T oil
  • 1 oz. chopped walnuts
  • 1 3/4 oz. dried cranberries
  • For Vinaigrette:
  • 1 clove of garlic
  • 1 lemon
  • 6 mint stalks
  • 1 small twig of rosemary
  • 1 T white wine vinegar
  • 4 T olive oil
  • Salt and pepper to taste


  • Clean and rinse peppers and cut into quarters. Brush peppers with oil. Grill on a
  • charcoal/gas grill or sauté in a pan for 2-3 minutes.
  • For the vinaigrette, peel garlic. Wash lemon, grate the peel, and squeeze out the lemon
  • juice. Rinse and shake dry the mint and rosemary, and chop them up. Mix lemon juice with
  • vinegar, salt, pepper, and lemon zest. Crush garlic through a garlic presser and add to lemon
  • mixture. Beat in the olive oil and stir in the herbs.
  • Sprinkle vinaigrette over peppers. Sprinkle cranberries and chopped walnuts over the dish and serve.
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