Roasted Pepper & Pickled Red Onion Antipasto
Smoky roasted peppers tossed with quick-pickled red onion. The antipasto that goes on everything, including focaccia and grilled chicken.
Ingredients
Method
Wash and halve the peppers, deseed them, and lay flat on a baking sheet. Drizzle with olive oil and season with salt.
Roast at 220°C for 45 minutes to 1 hour, until the skins are blackened.
Let cool completely, then peel and slice.
For the onions, thinly slice them (a mandoline helps) and divide between two jars — add the garlic and peppercorns to the jars now if using.
Heat the vinegar, water, sugar and salt in a saucepan over medium heat, stirring until the sugar and salt dissolve, about 1 minute.
Let the brine cool, then pour it over the onions. Leave to cool to room temperature, then refrigerate.
The onions are ready once bright pink and tender, about 1 hour for very thin slices, or overnight for thicker ones. They keep in the fridge for up to 2 weeks.
For the antipasto, mix the roasted peppers with half the pickled onions and season with salt and pepper to taste.
This is the red pepper and onion topping from the Herb & Yogurt Chicken. It makes more pickled onions than you need for one batch, which is the point, they keep for two weeks.