Description
Roasted Peppers with Artichoke Hearts & Provolone can be ready in less than 15 minutes. You’ll be on your way to good times in no time!
Ingredients
12 oz. jar roasted red peppers, rinsed and chopped into bite-sized pieces (I use Cento)
12 oz. jar artichoke hearts, drained (I use Cento)
3 Tbsp. olive oil
1/2 – 1 tsp. dried oregano
1 clove fresh garlic, minced
1/2 cup chopped fresh parsley, with more for garnishing
salt, to taste
black pepper, to taste
8 slices, sliced provolone, torn into strips
Grated Parmesan
French baguette
Instructions
In a large mixing bowl, combine first 8 ingredients. Place in the refrigerator to chill.
When ready to eat, arrange provolone on the outer edge of a serving platter and fill center of the platter with the roasted pepper mix.
Finish with more salt and pepper, chopped parsley, and a generous sprinkling of Parmesan.
Toast up some sliced baguette and load it with the pepper salad.
