ROASTED OR GRILLED PEPPERS
Roasting or grilling sweet peppers makes them even sweeter, with another layer of flavor from the charred skin that is removed. You can grill them under a broiler, over a burner flame, or over coals, or you can roast them in the oven. Oven-roasting is the easiest method if you're roasting more than one or two peppers. It yields more juice than grilling. Keep these on hand, serve them as they are or add to salads, pasta, pizza and panini.
Provided by Martha Rose Shulman
Time 1h45m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Line a baking sheet with foil. Place the peppers on the foil and bake in the oven for 30 to 40 minutes, using tongs to turn the peppers every 10 minutes. The peppers are done when their skin is brown and puffed. It won't be black the way it is when you grill them.
- Transfer the peppers to a bowl. Cover the bowl with a plate or with plastic, and let sit for 30 minutes, until cool.
- Carefully remove the skins, then, holding the peppers over the bowl so no juice escapes, separate into halves or quarters and remove the stems, seeds and membranes Cut into strips if desired, and place in another bowl. Strain in the juice. If storing for more than a day, toss with 2 tablespoons extra virgin olive oil. Refrigerate until ready to use. If you wish, toss with the optional ingredients shortly before serving.
- Using a Burner: Light a gas burner and place the pepper directly over the flame. As soon as one section has blackened, turn the pepper, using tongs, to expose another section to the flame. Continue to turn until the entire pepper is blackened. Place in a plastic bag and seal, or place in a bowl and cover tightly. Allow to sit until cool, then remove the charred skin. You may need to run the pepper briefly under the faucet to rinse off the final bits of charred skin. If so, pat dry with paper towels. Cut the pepper in half, holding it over a bowl, remove the seeds and membranes, and store as instructed above.
- Using the broiler: Preheat the broiler. Cover a baking sheet with foil. Place the baking sheet under the broiler at the highest setting. Turn the peppers every 3 minutes or so, until uniformly charred. Proceed as above. Using a grill: Place on a grill directly over hot coals and turn as each side becomes charred and blackened. When the entire pepper is charred, remove from the grill and proceed as above.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 0 grams
GRILLED TRICOLOR PEPPERS
Provided by Jennifer Iserloh
Categories Onion Vegetable Side Vegetarian Bell Pepper Summer Grill/Barbecue Healthy Self Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.
GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W
This is a really easy, but beautiful looking and tasty dish. Impress your friends! Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving. 3 points per serving
Provided by Rhiannon Deux
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
- Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
- Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.
Nutrition Facts : Calories 180.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 376.5, Carbohydrate 8, Fiber 2.2, Sugar 2.7, Protein 27.8
ROASTED TRI COLOR PEPPERS AND ONIONS
Nice side dish and couldn't be healthier or easier.... great on the grill as kabobs. I love simple veggie dishes that just let the natural flavors come through!
Provided by little_wing
Categories Onions
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- Line jelly roll pan with foil and spary with cooking spray.
- Cut peppers into 1" pieces.
- Cut onions into quarters.
- Arrange in single layer on baking sheet and spray veggies with cooking spray.
- Bake 20 minutes and stir.
- Sprinkle with herb blend, basil and cumin.
- Increase oven to 425.
- Bake 20 minutes more or until edges are black and veggies are crisp tender.
Nutrition Facts : Calories 56.4, Fat 0.4, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 12.6, Fiber 2.9, Sugar 4.6, Protein 1.9
TRICOLOR ROASTED PEPPERS
Steps:
- Char all peppers and chilies over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers and chilies. Cut peppers and chilies into large triangles.
- Mix all remaining ingredients in large bowl. Add roasted peppers and chilies and toss. Season to taste with salt and pepper. Cover; chill at least 3 hours or overnight. Bring to room temperature.
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