Roasted red peppers bear little resemblance to raw red bell peppers. The roasting process transforms them from firm and crunchy and to velvety soft and it brings out their natural sweetness. Whether you roast them in the oven or on the grill, the process is simple and totally satisfying. Homemade roasted peppers are exceptionally good – tender and fruity – way better than the kind you get in a jar.
When I was a newlywed my husband Eddie and I made an Italian antipasto platter “every” time we entertained. Homemade marinated roasted red peppers were always the centerpiece – surrounded by rolled up slices of Genoa salami or prosciutto de parma, hunks of parmigiana Reggiano, mozzarella balls, pepperoncini, olives and other store-bought delicacies. Over the years we’ve added other appetizer recipes to our repertoire, but an Italian antipasto platter featuring homemade roasted red peppers remains one of our favorites. …
