Fresh roasted red peppers, cornichons and mild pickled pepper rings make up this easy, yet versatile side dish.
This past weekend I served an antipasto platter over drinks, which is my favorite way to eat. Bit of this, bit of that, it’s just fun. But I don’t like to just serve deli meats and cheeses, because, I like to incorporate some homemade dishes also, but nothing too complex. I made mushroom pâté, which was really easy and so tasty and this roasted red pepper relish, which is even easier to make. Adding these 2 easy dishes to the antipasto gives a homemade feel instead of just a collection of store bought items.
Roasted red pepper relish
Course: Side Dish
Servings: 4 -6
- 4 large red peppers cut into large slices
- Olive oil
- Balsamic vinegar
- 8 cornichons chopped
- 10 mild pickled pepper rings chopped
Cut the peppers into large slices, removing the stem and seeds.
Lay the peppers skin side down onto a large baking sheet.
Drizzle with olive oil and using your hands make sure they are coated on both sides.
Drizzle with balsamic vinegar and sprinkle salt and pepper.
Broil for 10-15 minutes.
Turn the peppers over and broil for another 15 minutes until the skins blacken.
Transfer the peppers to a bowl and cover with a lid or plastic wrap for 20 minute.
Peel the skins from the peppers and chop.
Add to a bowl and add the cornichons, pepper rings, salt and pepper.
There are other uses for this relish besides being perfect for an antipasto platter, you can add it sandwiches, wraps or use as a topping for chicken or fish.
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