Roasted Pepper Rolls

      This recipe courtesy of The Sexy Vegan's Happy Hour at Home by Brian Patton


      • One 10-ounce jar roasted red bell peppers, patted dry and cut into 1 1/2-inch-wide strips (12 strips)

      • 1/2 cup hummus

      • 1/2 packed cup baby arugula

      • 12 pitted kalamata olives

      • 12 toothpicks

      • Extra-virgin olive oil, for garnish

      • Balsamic vinegar, for garnish

      • Salt & Pepper

      • 4 fresh basil leaves, cut into chiffonade (see note below)


      1. Slather the inside of each roasted pepper strip with a thin layer of hummus and top with a few arugula leaves.

      2. Tightly roll the roasted pepper strips away from you, making sure that the seam is on top when the rolling is complete.

      3. Place 1 olive on top of each seam, put a toothpick through the olive and all the way through the roasted pepper roll.

      4. Arrange the rolls artfully on some sort of fancy tray or plate, and drizzle with oil and vinegar.

      5. Season with salt and pepper to taste, and garnish with basil.

      NOTE: To chiffonade basil (or other leafy herbs), stack the leaves on top of each other. Roll them up tightly into a cylinder, then thinly slice the rolled leaves crosswise into fancy little ribbons.