ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL
Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.
Provided by Jennifer Segal, adapted from Linda Grimes
Categories Salads
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
- Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
- Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
- Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.
Nutrition Facts : Calories 194, Fat 16g, Carbohydrate 11g, Protein 4g, SaturatedFat 4g, Sugar 7g, Fiber 3g, Sodium 673mg, Cholesterol 13mg
ROASTED RED PEPPER SALAD
Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
BROILED RED PEPPER SALAD WITH EGGS
Make and share this Broiled Red Pepper Salad With Eggs recipe from Food.com.
Provided by Charlotte J
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 263.4, Fat 18.3, SaturatedFat 3.2, Cholesterol 139.9, Sodium 102.7, Carbohydrate 18.3, Fiber 5.5, Sugar 11.9, Protein 7.8
ROASTED RED PEPPER AND POTATO EGG PIE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat broiler to high. Place red pepper halves on a cookie or baking sheet. Place peppers under broiler and allow the skins to blacken all over, about 10 minutes.
- While peppers are working, heat about 1/4 cup extra-virgin olive oil in a medium nonstick skillet over medium high heat. Add sliced potatoes and fry in oil until they begin to become tender, 5 minutes. Add onions and cook 5 minutes more. Remove potatoes and onions to a bowl using slotted spoon. Wipe out pan, return pan to heat and add remaining oil. Reduce heat to medium. Remove peppers from broiler. Leave broiler on. Place peppers in a brown paper sack and seal sack tightly. Allow peppers to stand and cool for a couple of minutes. Peel away charred skin and slice. Add peppers to potatoes and onions. Add beaten eggs to cooked vegetables and season with salt and pepper. Add mixture to the pan and cook until eggs settle and brown on the bottom. Transfer pan to broiler and allow the egg pie to brown on top and puff up.
- Slide pie out of the pan and on to a serving plate. Cool slightly, then cut into 8 wedges and serve.
ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS
Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours
Provided by Sara Buenfeld
Categories Side dish
Time 25m
Number Of Ingredients 7
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
Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
DEVILED GREEN EGGS WITH ROASTED RED PEPPER AND CAPERS
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Provided by Drew Ramsey, M.D.
Categories HarperCollins Appetizer Egg Healthy Mustard Greens Bell Pepper Capers Hors D'Oeuvre Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
- Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.
ROASTED RED PEPPER-EGG SALAD
Here's an easy take-along lunch option: an egg salad sandwich with a boost of flavor from roasted red peppers and a Dijon mustard dressing.
Provided by My Food and Family
Categories Dairy
Time 10m
Yield 3 servings
Number Of Ingredients 6
Steps:
- Mix first 4 ingredients until blended.
- Fill bread slices with lettuce and egg salad.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 250 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
SCRAMBLED PEPPERS AND EGGS
As in many Mark Bittman recipes, the idea here is more vegetables -- in this case, peppers -- than protein. It works because except for the jalapeño, none of the peppers is hot.
Provided by Mark Bittman
Categories breakfast, dinner, lunch, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
- Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
- Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 353 milligrams, Sugar 5 grams, TransFat 0 grams
EGG SALAD SANDWICH WITH RED PEPPERS
This egg salad has light taste to it. The parsley brings a refreshing taste with the red peppers give the salad some zip. Roasted red peppers may also be used. (FYI: Original recipe calls for 1 tbs capers, 1 tsp Dijon mustard and romaine lettuce to complete the sandwhich.)
Provided by Hoppy Frogs
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place eggs in medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Brings to boil over high heat Reduce heat to medium and simmer for 10 minutes.
- Remove eggs with slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2 inch pieces. Set aside.
- In a large bowl, combine the rest of the salad ingredients. Mix well. Add eggs and mix gently. Spoon egg salad onto bread slices.
Nutrition Facts : Calories 238.6, Fat 7.6, SaturatedFat 2.2, Cholesterol 189.2, Sodium 591.2, Carbohydrate 28.6, Fiber 5, Sugar 6, Protein 13.9
BROCCOLI AND RED BELL PEPPER SALAD
This is a variation of a broccoli salad we used to serve in a Vermont food co-op deli where I worked. It's not only a great way to get your veggies, but the capers and olives give it a piquant taste. Also, the blanched broccoli and red bell pepper make for a colorful side dish.
Provided by anneandmae
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim broccoli and separate the florets into bite-size pieces.
- Peel the stem and cut it into quarter inch discs.
- Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1/2 to 2 minutes, then dropping it into a bowl of ice water to stop the cooking process.
- Drain and dry broccoli.
- Roughly dice the red bell pepper and finely dice the onion.
- In large bowl, combine the broccoli, bell pepper, onion, capers and olives.
- Whisk together the olive oil, vinegar (or lemon juice), sugar, garlic, marjoram and salt and pepper.
- Toss the dressing with the vegetables and refrigerate in an airtight container.
- Adjust the seasoning if desired after twoenty-four hours.
- Broccoli will lose its bright green color after about three days, but salad should keep for five days.
Nutrition Facts : Calories 229.4, Fat 22.1, SaturatedFat 3, Sodium 393.5, Carbohydrate 8.3, Fiber 3.3, Sugar 2.2, Protein 1.8
EGG SALAD SANDWICHES WITH ROASTED RED PEPPERS AND CAPERS
Egg salad sandwiches with roasted red peppers and capers are rich in beta carotene from the peppers, vitamin K from the lettuce, and B vitamins, fiber and vitamin E from the whole-grain bread.
Provided by Miss Oregon
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place eggs in a medium saucepan in a single layer. Add enough water to cover eggs by 1 inch. Bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Remove eggs with a slotted spoon and plunge them into an ice-water bath (to prevent further cooking). Shell the eggs and chop them into 1/2-inch pieces. Set aside.
- Meanwhile, in a large bowl, combine next 7 ingredients. Make sure to dice the red peppers and parsley. You also want to drain the capers.
- Mix well. Add eggs and mix gently to combine. Spoon egg salad onto 4 bread slices. Top with lettuce leaves and second slice of bread.
Nutrition Facts : Calories 239.9, Fat 8.3, SaturatedFat 2.2, Cholesterol 214.7, Sodium 844, Carbohydrate 31.4, Fiber 5.1, Sugar 5.8, Protein 12.2
ROASTED PEPPER BAKED EGGS
This simple healthy supper can be on the table in 15 minutes flat. Treat yourself to baked eggs, a hearty red pepper sauce and a chunk of ciabatta
Provided by Amanda Grant
Categories Brunch
Time 15m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Divide ½ batch roasted red pepper sauce (see 'Goes well with...' below) between four small baking dishes. Take 4 eggs and break 1 into each dish. Bake for 7-10 mins until the whites are set and the yolks are still runny.
- Put 4 thick slices of ciabatta on a baking tray, drizzle with olive oil, rub with 1 garlic clove and cook in the oven until lightly toasted. Sprinkle the eggs with chopped parsley and black pepper, and serve with the toasted ciabatta.
Nutrition Facts : Calories 271 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
More about "broiled red pepper salad with eggs recipes"
RED PEPPER EGG SALAD WITH GREEK YOGURT - AMEE'S SAVORY …
From ameessavorydish.com
Estimated Reading Time 6 mins
EGG SALAD WITH ROASTED BELL PEPPER RECIPE | PALEO LEAP
From paleoleap.com
Estimated Reading Time 2 mins
SPANISH ROASTED RED PEPPER SALAD - A RECIPE FROM …
From cookeatworld.com
ROASTED RED PEPPER SPANISH SALAD - THE BOSSY KITCHEN
From thebossykitchen.com
MEDITERRANEAN DEVILED EGG RECIPE WITH ROASTED RED …
From twohealthykitchens.com
RICK STEIN'S PEPPER, ANCHOVY AND EGG SALAD RECIPE
From bbc.co.uk
16 RECIPES TO USE UP THOSE LEFTOVER HARD BOILED EGGS
From simplyrecipes.com
AVOCADO EGG SALAD - SIMPLY SCRATCH
From simplyscratch.com
ROASTED PEPPERS WITH EGGS | CANADIAN LIVING
From canadianliving.com
DEVILED EGG PASTA SALAD - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
ROASTED BELL PEPPER AND BROCCOLI SALAD RECIPE - NDTV FOOD
From food.ndtv.com
25 FAVORITE ASPARAGUS RECIPES - FOOD & WINE
From foodandwine.com
ROASTED RED PEPPER & BAKED EGG GALETTES RECIPE - LITTLE SPICE JAR
From littlespicejar.com
ROASTED RED PEPPER AND BACON EGG SALAD - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
ROASTED RED PEPPER AND CHICKPEA SALAD - DOWNSHIFTOLOGY
From downshiftology.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
EGG SALAD SANDWICH RECIPE - SPOON FORK BACON
From spoonforkbacon.com
FRESH GRILLED VEGETABLE SPRING SALAD - GIRLS CAN GRILL
From girlscangrill.com
TRY THESE 16 UNEXPECTED RECIPES WITH TOMATOES
From redbookmag.com
ROAST CHICKEN NIçOISE SALAD - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
DIY STARBUCKS RED PEPPER EGG BITES | THE EAST COAST KITCHEN
From theeastcoastkitchen.com
SKINNY RED POTATO SALAD RECIPE - COOKIN' CANUCK
From cookincanuck.com
LAURA BETTS ON INSTAGRAM: "LOOKING FOR A SIMPLE SIDE OR LIGHT MEAL ...
From instagram.com
20 RECIPES THAT USE UP HARD-BOILED EGGS | KITCHN
From thekitchn.com
MOM'S POTATO SALAD - THE KITCHEN MAGPIE
From thekitchenmagpie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love