Had way too many ripe red peppers and the Dehydrator was busy, so I had to hurry up to find something else to do with them.
This Antipasto has an amazing bitter-sweetness. It would have looked much better with more colors, but, well... red was what was available. If you can, get yourself a mix of green, yellow and red bell peppers.
3 red bell peppers
1 red onion
1 1/2 TBS coconut sugar
1 tsp Himalayan salt
1 TBS apple vinegar
1 ½ TBS balsamic vinegar
Freshly grounded pepper to taste
Coconut/Olive oil to grease
1 – Pre-heat the oven at 220° C.
2 - Rinse the peppers and remove seeds, stems & white parts. Cut them into slices or chop them into small squares. Set aside.
4 - Slice the onion and the tomatoes (remove the seeds) the same size/form as the peppers. Grease a baking sheet with coconut/olive oil and pour all the mixed ingredients. Bake in pre-heated oven for ca. 35 minutes.
5 - Stir the mix when it reaches about half of cooking time so they cook evenly don’t stick. When the peppers are soft, turn off the oven and let them cool inside it.
6 - Put in the fridge and serve cold.