I love colourful dishes and my Rainbow Roasted Red Pepper Antipasto is as eye catching as it is delicious. The combination of sweet baby peppers along with a medley of Mediterranean herbs and spices is unforgettable. Pair this antipasto with your favourite off-dry rosé wine and you’ll have a winning combination!
Prepping the Ingredients
- Begin by setting your oven to 200°C
- Start off by de-stemming and deseeding the baby sweet peppers. Then chop them into 1cm cubes. Remember this is an antipasto destined for a cracker, slice of bread or crostini. You want the pieces to be bitesize.
- Next, chop up one red onion into 1cm bitesize pieces.
- Arrange the sweet peppers and red onion on a lined baking sheet. You don’t have to arrange them in a rainbow pattern, but it does look so pretty!
- Scatter fresh thyme and freshly chopped rosemary over the peppers and onions.
- Drizzle a bit of extra virgin olive oil over everything and season with salt and pepper. I think that extra virgin olive oil adds a bit more depth of flavour to the mix.
- Finally, place in the oven near the top and bake for 15 minutes.
- Once the peppers and onions are roasted, take them out of the oven and scoop everything in to a bowl. The red peppers and onions should be soft yet still have a bit of structure to them. For this recipe, I don’t think you want any of the ingredients to be charred because the flavour will compete too much with the spices.
- Add all the remaining ingredients to a bowl and mix together.
- You can adjust the spices according to your personal taste. However, keep in mind that you don’t want the spices to overpower the flavours and aromas of the peppers, onions and herbs. It’s a delicate balance!
- Once the antipasto is done, you can refrigerate it and serve it later. This makes such an easy and delicious starter!
Serving
- Serve this Rainbow Roasted Sweet Pepper Antipasto as a topping for home made crostinis, your favourite cracker or crusty rye bread.
Wine Pairing
- Serve with a glass of an off-dry British rosé wine.
Rainbow Roasted Sweet Pepper Antipasto
A colourful medley of flavours and aromas just waiting to be enjoyed with an off-dry glass of rosé wine!
Servings: 8 people
Ingredients
- 350 grams chopped baby sweet peppers
- 150 grams chopped red onion
- 1 tbsp fresh thyme
- 1 tbsp fresh chopped rosemary
- 2 tbsp virgin olive oil
- salt and pepper to season
- 2 tbsp sun-dried tomato paste
- 1.5 tsp smoked paprika
- 1/4 tsp ground cumin
- salt to season
- 1/2 tsp extra virgin olive oil
Instructions
- Begin by setting your oven to 200°C.
- Start off by de-stemming and deseeding the baby sweet peppers. Then chop them into 1cm bitesize cubes.
- Next, chop up one red onion into 1cm bitesize pieces.
- Arrange the sweet peppers and red onion on a lined baking sheet.
- Scatter fresh thyme and freshly chopped rosemary over the peppers and onions.
- Drizzle a bit of extra virgin olive oil over everything and season with salt and pepper.
- Finally, place in the oven near the top and bake for 15 minutes.
- Once the peppers and onions are roasted, take them out of the oven and scoop everything in to a bowl.
- Add all the remaining ingredients to a bowl and mix together.
- Feel free to adjust the spices according to your personal taste.
- Once the antipasto is done, you can refrigerate it and serve it later.
Serving
- Serve this Rainbow Roasted Sweet Pepper Antipasto as a topping for home made crostinis, your favourite cracker or crusty rye bread.
Wine Pairing
- Serve with a glass of an off-dry British rosé wine.