Grandmas Antipasto – a delicious recipe with red bell peppers, eggs, black olives, hearts, olive oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Boil eggs till they are hard.
2
Roast red peppers over gas stove till they are black and peel under cold water.
3
Marinate red peppers in 1 Tsp of olive oil and one clove of chopped garlic for 20 minutes.
4
Cut hard boiled eggs into crecent shapes, you should get six pieces out of one egg.
5
On a large round tray place red peppers lenth wise in a sun shape.
6
Place eggs around plate between peppers.
7
In the center place artichoke hearts in a pile.
8
Open can of black olives and drain place all around platter between eggs and peppers.
9
Drizzle 1 Tsp of olive oil all around plate.
10
Cut slices of left over garlic and place around plate.
11
Cover with seran wrap and refrigerate for 1 hour.
12
Uncover and serve.
285
kcal
Calories
18
g
Fat
11
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 red bell peppers, 6 eggs, 1 (10 ounce) can black olives, 1 (16 ounce) can artichoke hearts, and more.
Yes, Grandmas Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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