Amanda's Shower Antipasto

It's nice and easy to have this lying about. It basically involves a trip to the Med Bar at the grocery store, unless of course only the finest ingredients will do. Its heart is the roasted peppers.


2 Tbs red wine vinegar
Dash balsamic vinegar
Dash dried Italian herbs
Salt (go easy on it)
1/3 cup xv olive oil

kalamata olives
green olives
oil-cured black olives
small mozzarella balls
roasted/marinated garlic (from the Med Bar at the grocery store)
sun-dried tomatoes (in oil)
1 jar artichoke hearts, or freshly cooked
1/3 jar peperoncini
2 red peppers
1 yellow pepper
1 orange pepper
1 pt cherry tomatoes


  • Roast the peppers in the oven, on the grill, or on the stove until soft. Remove skin and cut into strips. If using oven, bake at 400 degrees for about 20 min until skin is loose and blackened in places. I've also embedded a video for the stove method.
  • Mix all main ingredients with the peppers except for the tomatoes.
  • Mix the dressing and coat the antipasto.
  • Refrigerate overnight or at least for several hours.
  • Before serving, mix in the tomatoes and bring to room temperature.

Roasting Peppers on the Stove

Watch on Youtube
Chef John's video cooking blog--I really like it!




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