Grandmas Antipasto

• 6 red bell peppers
• 6 eggs
• 1 (10 ounce) can black olives
• 1 (16 ounce) can artichoke hearts
• 2 teaspoons olive oil
• 2 cloves garlic

1. Boil eggs till they are hard.
2. Roast red peppers over gas stove till they are black and peel under cold water.
3. Marinate red peppers in 1 Tsp of olive oil and one clove of chopped garlic for 20 minutes.
4. Cut hard boiled eggs into crecent shapes, you should get six pieces out of one egg.
5. On a large round tray place red peppers lenth wise in a sun shape.
6. Place eggs around plate between peppers.
7. In the center place artichoke hearts in a pile.
8. Open can of black olives and drain place all around platter between eggs and peppers.
9. Drizzle 1 Tsp of olive oil all around plate.
10. Cut slices of left over garlic and place around plate.
11. Cover with seran wrap and refrigerate for 1 hour.
12. Uncover and serve.

red bell peppers, eggs, black olives, hearts, olive oil, garlic

Taken from www.food.com/recipe/grandmas-antipasto-104774 (may not work)