Marinated Peppers Capsicums Recipes

MARINATED CAPSICUMS (PEPPERS)

Marinated Capsicums (peppers) image

This sounds like it would be good on crusty bread. I haven't made it yet, but it sounds fab and is definitely in my must try list.

Provided by Sassy Syrah

Categories Peppers

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 red capsicums (peppers)
3 -5 sprigs thyme, fresh (or 1 tsp dried)
2 cloves garlic, sliced thinly
2 tablespoons chopped fresh parsley, flat leaf pref
1 bay leaf
1 spring onion, diced fine (scallion)
1 1/2 teaspoons sweet paprika
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar

Steps:

Grill capsicums on hob if you have gas or in the oven until it blackens.
Cool in a plastic bag.
Gently peel the black off but do not rinse.
Slice in long strips.
Combine capsicum with the thyme, garlic, parsley, bayleaf and spring onion.
Whisk the remaining ingredients, season well.
Pour over capsicum and toss well.
Refrigerate for at least three hours.
Serve at room temperature.
Will keep for up to three days in the fridge.

MARINATED PEPPERS

Marinated Peppers image

Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.

Provided by Angela

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 1h15m

Yield 3

Number Of Ingredients 9

Ingredients

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 ½ cloves garlic, sliced
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
½ teaspoon chopped fresh basil
½ teaspoon chopped fresh parsley
salt and pepper to taste

Steps:

Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g

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