Grilled in Terracotta Veggie Mix (Antipasto style)
This recipe for two or three is easily modified for multiples by adding extra peppers. Quick and tasty and can be used as an appetizer, salad or side dish; shown here with Mozzarella Stuffed Chicken Breasts and Baked Potatoes. Published earlier as a antipasto salad, I have modified the preparation just a little and contents due to market conditions...
Ingredients - Recommended
[ol]3 Red Bell Peppers (pre cooked and canned or in a jar)
1 Green Bell Pepper
2 Orange Bell Pepper (optional)
1 Medium Onion, diced
2 -3 oz Sun-Dried Tomatoes (marinated - Store bought)
2-3 Artichoke Hearts (8-10 marinated quarters - Store bought)
5 - 8 Tbsp EVOO (Extra Virgin Olive Oil)
8 Garlic Cloves (minced)
2 Tsp Chili Sauce (minimum)
2 Tbsp Balsamic Vinegar
Garlic Salt and Pepper[/ol]
- Slice peppers into bite size pieces, Place in bowl and set aside
Julianne the Sun-Dried tomatoes and set aside, Quarter the artichoke hearts and repeat
Mince 6-8 garlic cloves and place half in small mixing bowl. Add EVOO, Chili Sauce, Balsamic Vinegar, Salt and pepper (Fresh Ground) to taste. Whisk and set aside to pour over veggies later.
[ol]Heat up BGE to 400-500 degrees (any strong open flame works just fine)
Pour EVOO into bottom of terracotta cooking dish (cover the bottom lightly). Place peppers, artichoke hearts, sundried tomatoes, onions, salt and pepper and stir...pour over a healthy serving of EVOO and take it to the grill.
Grill for 15 - 20 minutes and don’t worry about the EVOO boiling...
Remove from grill and place in bowl and cover with towel for 5 minutes (optional)
Pour on Sauce, mix and serve immediately[/ol]