Ingredients
5 red bell peppers
2 tablespoons olive oil
Coarse salt and ground pepper
2 ounces thinly sliced prosciutto, cut into thin strips
1/2 cup chopped fresh parsley
1/4 cup chopped, pitted Kalamata olives
1/2 teaspoon grated lemon zest plus
1 tablespoon juice
1/4 teaspoon red pepper flakes
Preparation
Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef’s knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles.
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.
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.
