Cranberry and Peppers Antipasto

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