Jars of Italian mixed peppers preserved in olive oil are now a common sight in many supermarkets. However, freshly made pepper is always colourful and really tasty appetizer.

Roasted pepper is one of the famous Italian antipastis along with marinated aubergines, mushrooms or olives. Marinated pepper antipasto is perfect as a starter on its own or comes with some Italian salamis and other cold meals.

Ingredients (serves 3-4)
2 red peppers
2 yellow peppers
1 green pepper
1/3 cup sun-dried tomatoes in oil, drained
4 canned artichoke hearts, drained and sliced
1 garlic clove, thinly sliced
1-2 tablespoon balsamic vinegar
2-3 tablespoon extra virgin olive oil
chili sauce (if desirable)
salt and ground black pepper
basil leaves to garnish

Method

Preheat the over to 200◦C (400◦F). Lightly oil a foil-lined baking sheet and place the whole peppers on the foil. Bake for about 35-40 minutes until beginning to char. Remove from the heat and leave to cool for about 5 minutes covering with a dish towel or placing in a large plastic bag.

When cool, remove the skin, halve the peppers and remove the seeds. Cut the flesh into strips lengthways and placed them into a bowl.

Slice the sun-dried tomatoes into thin strips. Thinly slice the garlic.

Mix together the vinegar and olive oil, then season with salt and pepper.

Mix peppers with artichokes, tomatoes and garlic. Pour over the dressing and basil leaves. Marinated 3-4 hours before serving, tossing occasionally. When serving, garnish with more basil leaves.