Body+Soul, 2008
-
Yield
Makes 24 pieces
Serves 8
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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
