As plant-based menus continue to gain popularity among operators and consumers, vegetable-focused small plates will grow in demand. Here, baby artichokes, bell peppers and cherry tomatoes combine for a bright and flavorful dish that makes the most of spring produce.
2 red bell peppers
2 yellow bell peppers
8 garlic cloves
1 pt. cherry tomatoes
8 baby artichokes, steamed
5-6 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. balsamic vinegar
Salt and ground pepper
Slivered lemon zest
1. Roast peppers over an open flame until blackened. Transfer to bowl and cover with plastic wrap; cool.
2. Meanwhile, arrange garlic and tomatoes on baking sheet; toss with 1-2 tbsp. oil. Roast in 400°F oven 40 min., until tender.
3. Peel peppers and discard seeds. Puree red peppers with 2 tbsp. oil, 1 tbsp. lemon juice, 1⁄2 tbsp. balsamic vinegar, and salt and pepper to taste. Repeat with yellow peppers.
4. Per serving, spoon some of yellow coulis onto plate; drizzle some of red coulis on top. Arrange artichokes and roasted tomatoes and garlic over coulis. Garnish with lemon zest.