Italian Antipasti Plate

Serves 10


2 red bell peppers, roasted & peeled
2 yellow bell peppers, roasted & peeled
2 medium red onions, quartered and roasted
9 cloves garlic, roasted
20 cherry tomatoes yellow and red, roasted lightly
2 cans artichoke hearts, halved
1 cup black brine cured olives
½ cup fresh parsley leaves, chopped
½ cup fresh basil leaves, halved
¼ cup lemon juice
1 teaspoon red chili flakes
1 tablespoon lemon zest
¼ cup extra virgin olive oil
Maldon salt
Crusty Italian Bread


Arrange all the vegetables on a platter, top with olives. In a small bowl whisk together herbs, lemon juice and zest, chili flakes, and olive oil. Drizzle a top the antipasto and season with salt! Serve over crusty bread.