Red Pepper Triangles with Italian Relish

By Debe Pendice

  • 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)

  1. 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.

  2. 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.

  3. 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.

  4. Makes 24

Nutritional Facts

Per Serving
3 g
6 g
6 g
2 g

snacks appetizer

2 replies

Avera 2009-02-07 23:17:51 -0600 Report

The only thing left to do with this recipe is to decide just how many I can eat at one sitting. You can tell that the flavors in this one are going to tingle your lips and the taste will be wonderfully tangy.