GLOBAL NEIGHBORHOOD
The Mediterranean— A Taste of Sunshine With the utmost respect, Mediterranean cuisine is sometimes described as peasant food. The sunny climate provides a long growing season, making it possible to enjoy a bounty of fresh fruits and vegetables. Even the simplest meal is likely to be full of vibrant color.
I TA LY
Roasted Bell Pepper Antipasto (Serves 6-8) The Italian word antipasto simply means “before the meal.” It could be hot or cold, an appetizer, or cheese—anything that might be served before the actual meal begins. This roasted bell pepper salad, with its riot of color and flavor, is bold enough to take center stage on any table.
INGREDIENTS • • • • • • • • • •
3 red bell peppers 2 yellow bell peppers 1 orange bell pepper 1 green bell pepper ½ cup sun-dried tomatoes in oil, drained and sliced into strips 8–10 artichoke quarters, canned and drained 2 tablespoons fresh lemon juice 5 tablespoons olive oil 1 garlic clove, minced ½ teaspoon sea salt
PREPARATION
1. Preheat the oven to 400 degrees Fahrenheit. Lightly oil a large baking pan, and place the whole peppers in the pan. Bake for 45 minutes until the peppers begin to char. Remove from the oven, cover with a clean dish towel, and let cool for 5 minutes. 2. Remove the core and seeds from the peppers. Peel away the skin that comes off easily; don’t worry about skin that sticks to the peppers. Slice each pepper into thick strips. Place in a large bowl. 3. Add the sun-dried tomatoes, artichokes, and garlic. 4. Whisk together the lemon juice, olive oil, and salt. Drizzle over the vegetables and gently combine. 5. Serve chilled or at room temperature.
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