Make your own antipasto – the perfect appy or side dish for any occasion. Grill peppers instead of roasting for a summery twist.
Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
 | Gluten Free |
 | Non-GMO project verified |
 | Nut free (excludes coconut) |
- Preheat oven to 400 °F (205 °C).
- Toss peppers and onion in oil. Place on Sheet Pan lined with Sheet Pan Liner.
- Roast, turning occasionally, until skins on peppers start to blister and onions are soft, approximately 20–30 minutes. Onions will be cooked before peppers, so remove to a bowl when done.
- Peel peppers, discarding stems and seeds. Cut peppers into thick strips. Place on a platter and add onion, olives, and capers.
- Drizzle with dressing and dish up with crostini or crackers. Any extras make a wonderful addition to leafy green salads or sandwiches the next day.
Preparation Tip: After roasting or grilling peppers, place them in a separate bowl, tightly cover, and let cool completely. The steam makes peeling the peppers easier.
Per serving: Calories 30, Fat 1.5 g (Saturated 0.2 g, Trans 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 3 g (Fibre 1 g, Sugars 2 g), Protein 1 g.
25 min
12 servings
$0.65/serving
25 min12 servings$0.65/servingEpicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.
This product is:
| Gluten Free |
| Non-GMO project verified |
| Nut free (excludes coconut) |
- Preheat oven to 400 °F (205 °C).
- Toss peppers and onion in oil. Place on Sheet Pan lined with Sheet Pan Liner.
- Roast, turning occasionally, until skins on peppers start to blister and onions are soft, approximately 20–30 minutes. Onions will be cooked before peppers, so remove to a bowl when done.
- Peel peppers, discarding stems and seeds. Cut peppers into thick strips. Place on a platter and add onion, olives, and capers.
- Drizzle with dressing and dish up with crostini or crackers. Any extras make a wonderful addition to leafy green salads or sandwiches the next day.
Preparation Tip: After roasting or grilling peppers, place them in a separate bowl, tightly cover, and let cool completely. The steam makes peeling the peppers easier.
Per serving: Calories 30, Fat 1.5 g (Saturated 0.2 g, Trans 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 3 g (Fibre 1 g, Sugars 2 g), Protein 1 g.
