Broiled Pepper Salad Recipes

BROILED FENNEL AND RED BELL PEPPER SALAD

Steps:

• Preheat broiler. Line small baking sheet with foil; brush foil with 1 tablespoon oil. Cut each fennel bulb vertically into 8 wedges, keeping part of core attached to each wedge. Place fennel, cut side down, on prepared sheet. Brush fennel all over with 1 1/2 tablespoons oil. Sprinkle with salt and pepper. Broil fennel until just tender and beginning to brown, turning occasionally, about 10 minutes. Arrange fennel on large serving platter. Set baking sheet aside.
• Place bell pepper strips in medium bowl. Add 1 1/2 tablespoons olive oil to the peppers and toss to coat. Arrange peppers on reserved baking sheet. Sprinkle with salt and pepper. Broil until peppers are charred in spots and just tender, turning occasionally, about 10 minutes. Arrange peppers among fennel wedges on platter.
• Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle dressing over broiled vegetables. Garnish salad with some reserved fennel fronds. Serve salad warm or at room temperature.

BROILED RED PEPPER SALAD WITH EGGS

Steps:

• Preheat broiler and place peppers in a broiler pan.
• Broil them, turning occasionally until evenly charred and blistered.
• Leave until cool enough to handle.
• Catching the juices in a bowl, remove and discard the skins, core and seeds of peppers.
• Slice peppers, set aside.
• Add lemon juice. oil and seasoning to the bowl and whisk together with the pepper juices.
• Mix the peppers with the tomatoes, onion, eggs and capers.
• Pour the dressing over mixture and sprinkle with olives and chopped parsley.

BROILED PEPPER SALAD

Steps:

• Preheat oven to broil.
• Place peppers cut side down in baking dish.
• Sprinkle each with a few drops of olive oil, season with salt and pepper as desired.
• Place on middle rack in preheated oven and cook 10 to 15 minutes, remove and set aside.
• Whisk garlic, shallot, parsley, tarragon, remaining oil, vinegar and lemon juice together in a small bowl, mixing well.
• Pour dressing over peppers, and marinate until cooled.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS

Steps:

• Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
• Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

ROASTED RED PEPPER SALAD

Steps:

• Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
• Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

GRILLED PEPPER SALAD

Steps:

• Preheat the grill (or oven 375).
• Cut the peppers into quarters and cut the tips so that they would lie flat.
• Have a large bowl with a plastic wrap covering the top and some tongs beside the grill.
• Place the peppers skin side down on the grill and cook them until the skin is charred, about 8 - 10 minutes. Remove any that are charred to the bowl and cover with the plastic. Continue until all the peppers are cooked and charred. Let the peppers cool in the bowl, covered for about 10 minutes to steam the skin off. Remove the charred skin from the peppers and cut into strips. (The peppers will shrink down in size).
• Oven method: Heat the oven to 375. Place peppers on a cooking tray and roast for about 10 minutes. As with the grill, some will be done before others, so remove them to the bowl and let them steam. Continue roasting until all the peppers are finished.
• In a bowl, combine the peppers with the oregano, basil, olive oil, red wine vinegar, garlic, salt, pepper and sugar.
• Let the peppers chill for 2 - 24 hours.

GRILLED CORN SALAD WITH PEPPERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes.
• While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside.
• Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs.
• Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl.
• Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn.
• Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.