Reviews Add Rating & Review 23 Ratings 5 star values: 7 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 1
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Gallery Red Pepper Triangles with Italian Relish Recipe Summary prep: 15 mins total: 30 mins Servings: 8 Yield: Makes 24 pieces
Ingredients Ingredient Checklist 5 red bell peppers 2 tablespoons olive oil Coarse salt and ground pepper 2 ounces thinly sliced prosciutto, cut into thin strips 1/2 cup chopped fresh parsley 1/4 cup chopped, pitted Kalamata olives 1/2 teaspoon grated lemon zest plus 1 tablespoon juice 1/4 teaspoon red pepper flakes
Cook’s Notes Make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day.
Gallery Red Pepper Triangles with Italian Relish
Recipe Summary prep: 15 mins total: 30 mins Servings: 8 Yield: Makes 24 pieces
Gallery
Red Pepper Triangles with Italian Relish
Red Pepper Triangles with Italian Relish
Red Pepper Triangles with Italian Relish
Recipe Summary prep: 15 mins total: 30 mins Servings: 8 Yield: Makes 24 pieces
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 8 Yield: Makes 24 pieces
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 8
Yield: Makes 24 pieces
8
Makes 24 pieces
Ingredients
Ingredients
- 5 red bell peppers 2 tablespoons olive oil Coarse salt and ground pepper 2 ounces thinly sliced prosciutto, cut into thin strips 1/2 cup chopped fresh parsley 1/4 cup chopped, pitted Kalamata olives 1/2 teaspoon grated lemon zest plus 1 tablespoon juice 1/4 teaspoon red pepper flakes
Directions
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef’s knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles.
On 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 to 20 minutes; set aside to cool.
Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining tablespoon oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish.
Cook’s Notes Make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day.
Cook’s Notes
Make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day.
Reviews
Add Rating & Review 23 Ratings 5 star values: 7 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 23 Ratings 5 star values: 7 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 1
Add Rating & Review
23 Ratings 5 star values: 7 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 1
23 Ratings 5 star values: 7 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 1
23 Ratings 5 star values: 7 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 1
5 star values: 7 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 1
All Reviews for Red Pepper Triangles with Italian Relish
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red Pepper Triangles with Italian Relish
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
