Spiralized Bell Pepper Antipasto
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Servings 4
- For the bell peppers:
- 1 red bell pepper Blade A
- 1 orange bell pepper Blade A
- salt and pepper to taste
- 1 teaspoon dried oregano
- For the artichokes:
- 1.5 cups canned quartered artichokes drained
- 1 teaspoon extra virgin olive oil
- salt and pepper to taste
- 1/4 teaspoon dried oregano
- For the rest:
- 1/4 cup small-cubed provolone cheese about 1/4” thick
- 1/2 cup halved black olives
- 1 tablespoon chopped basil
- 2 packed cups mixed greens
Preheat the oven to 450 degrees and line two large baking sheets with parchment paper. On one, lay out the bell pepper noodles and season with salt, pepper and oregano.
Place the artichokes in a medium mixing bowl with the olive oil and season with salt, pepper, and garlic powder. Toss to combine and spread out onto the other baking sheet.
Bake the artichokes and bell peppers for 20 minutes.
When the artichokes and peppers are done, place them into a large mixing bowl and add in the provolone cheese, olives and basil. Toss to combine thoroughly and then serve over the mixed greens.