5 red bell peppers
2 tablespoons olive oil
coarse salt and ground black pepper
2 ounces thinly sliced procuitto, cut into thin strips
1/2 cup fresh chopped parsley
1/4 cup chopped , pitted Kalamata olives
1/2 teaspoon grated lemon zest plus 1 tablespoon of juice
1/4 teaspoon crushed red peper flakes(optional)
Preheat oven at 450 degrees. Line a large rimmedsheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a knife to remove ribs and seeds, Cut peppers into rectangular planks, each about 3" long and 2" wide, then cut into 24 triangles.
On a prepared sheet, toss bell pepper with 1 tablespoon oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15-20 minutes; set aside to cool.
Meanwhile in a small bowl, combine procuitto, parsley, olives, remaining tablespoon of oil. lemon zest and juice, and crushed red pepper flakes. Top each pepper triangle with relish.
- Per Serving
- 3 g
- 6 g
- 6 g
- 2 g