Cranberry and Peppers Antipasta
A perfectly unexpected original appetizer combines cranberries, roasted peppers, and walnuts.
Quick & Easy
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
1 clove of garlic
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.