MARINATED PEPPERS
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
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
MARINATED ROASTED BELL PEPPERS
These marinated roasted bell pepper strips make a tasty appetizer served with crostini or sandwiches. They are delicious additions to salads as well.
Provided by Diana Rattray
Categories Appetizer Condiment Seasonings Side Dish
Time 22m
Yield 3
Number Of Ingredients 6
Steps:
- Cut the peppers into large flat pieces. Arrange them on a foil or silicone-lined baking sheet, skin side up.
- Broil the peppers about 3 to 4 inches from the heat source until well charred, about 10 to 12 minutes, turning the baking sheet around after about 5 minutes.
- Immediately transfer the charred peppers to a food storage bag and seal. Let them steam for about 15 minutes, or until cool enough to handle.
- Peel or scrape the skin from the peppers and slice into strips.
- In a cup, combine the remaining ingredients.
- Put the peppers in a small serving dish and toss with the marinade.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 137 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 779 mg, Fat 14 g, ServingSize 1 1/2 Cups (3 servings), UnsaturatedFat 11 g
MARINATED ROASTED PEPPERS
This is a versatile condiment that complements practically any dish: meats, chicken, fish, eggs, pasta, sandwiches-you name it! Here, the peppers are roasted directly over a gas flame, but using a broiler will work just as well.
Provided by Ashley Christensen
Categories condiment
Time 6h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Peppers: Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; the steam trapped in the bowl will enable "carryover cooking." Let rest to loosen skin, 15 minutes.
- Pepper is ready to be peeled when there's condensation under the plastic. Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half; discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
- In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6-12 hours. Makes 1½ cups. (You can store the peppers in a lidded container in the refrigerator for up to 5-7 days.)
ROASTED AND MARINATED BELL PEPPERS
While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter with the vinaigrette drizzled over the top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
- In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.
MARINATED PEPPERS
There are so many great ways you can use this delicious jar of marinated roasted peppers. Eat them right out of the jar, serve them as part of an antipasti platter, have them on a sandwich or spoon them onto some toasted crusty bread. They are so versatile and colorful! Be sure to use an assortment of peppers here, if possible!
Provided by Food Network Kitchen
Categories condiment
Time 4h
Yield about 1 1/2 cups of marinated peppers
Number Of Ingredients 8
Steps:
- Preheat the oven to 450˚ F. Put the peppers on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast until the skins are charred in spots and the peppers are tender, 20 to 30 minutes (the Italian peppers may be done before the bell peppers). Remove the peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam so the skins loosen, at least 20 minutes.
- Carefully peel the skins off the peppers, scraping away any stuck bits using a paring knife. Lay the peppers flat on a cutting board and tear them open like a book; remove the stems and scrape away the seeds, then tear the peppers into long strips, about 1 1/2 inches wide. Transfer the strips to a medium bowl.
- Add the remaining 1/4 cup olive oil, the vinegar, oregano, basil, garlic and a big pinch of salt to the peppers; toss. Transfer to a small jar and refrigerate at least 3 hours or up to 1 week.
ROASTED MARINATED PEPPERS
Provided by Adam Perry Lang
Categories Garlic Side Marinate Roast Backyard BBQ Bell Pepper Healthy Shallot Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- 1. To blister the peppers, place over an open flame or directly on the coals. Turn to grill on all sides until the skin is completely blackened. Immediately transfer to a large resealable plastic bag or place in a large bowl and cover the top with plastic wrap to seal. Let sit for 30 minutes, or until cool enough to handle.
- Working with one pepper at a time, transfer to a work surface. Remove the skin, stem, and seeds. It's OK if some bits of char remain, that will add great flavor.
- Cut the peppers into 2-inch strips and toss with the garlic, shallots, fleur de sel, pepper, and vinegar. Let sit at room temperature for at least 1 hour, or up to 4 hours to allow the flavors to develop.
- 2. Toss with the olive oil and parsley just before serving.
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