Yield: 24 pieces (1 triangle per serving)
5 red bell peppers
2 Tablespoons olive oil
2 ounces thinly sliced prosciutto, cut into thin strips
½ cup chopped fresh parsley
¼ cup chopped, pitted Kalamata olives
½ teaspoon grated lemon zest plus
1 tablespoon juice
¼ teaspoon red pepper flakes
1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut
tops and bottoms from peppers, then half lengthwise. Cut peppers into rectangular
planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles.
2. On prepared sheet, toss bell pepper with 1 tablespoon oil; season with salt and pepper.
Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set
aside to cool.
3. Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining tablespoon
oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish.