Cranberry and Peppers Antipasta
Level
Easy
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- Ingredients
- Instructions
- Ingredients for Cranberry and Peppers Antipasta
- 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
Directions
- 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.
- Ingredients for Cranberry and Peppers Antipasta
- 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
Directions
- 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.
