ROASTED PEPPERS IN OIL WITH GARLIC
Roasted Peppers are easy to make and taste delicious. Layered with olive oil and garlic, they become a perfect topping or filling for many uses. Any color peppers can be used.
Provided by Toni Dash
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 3
Steps:
- Preheat grill or Heat oven 375 degrees. Note: this can also be done on a gas grill.
- Peel away the outer layers of the garlic bulb. Cut about ¼-inch off the top of the garlic head, exposing the individual cloves of garlic.
- Drizzle garlic head with 1 teaspoon of olive oil and wrap in tin foil.
- Roast garlic in preheated oven or grill for 40 minutes or until soft.
- About halfway into the garlic roasting time, start roasting the peppers. Using a gas burner, heated grill or under a broiler, allow the bell peppers to char (blacken) on all sides. As one side blackens use tongs to rotate the pepper to char all sides fully.
- Remove charred peppers from oven or grill and place in a plastic bag (sealed) OR a mixing bowl covered with plastic wrap. Allow to sit for 15-20 minutes.
- Peel the charred skin off the pepper. TIP: using a dining knife, running under water and massaging can help remove stubborn skin. NOTE: if desired some of the charred skin can be left for looks and/or flavor.
- Cut peppers in half, remove the seeds and stems, then slice into strips.
- Squeeze the garlic cloves out of their skin and toss with roasted pepper strips.
- Layer peppers and garlic into glass jar. Pour olive oil into jar until the peppers are submerged and covered.
- Tightly cover jar with lid and refrigerate for up to 1 week.
Nutrition Facts : Calories 118 kcal, Carbohydrate 4 g, Protein 1 g, Fat 11 g, SaturatedFat 2 g, Sodium 3 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ROASTED PEPPERS IN OIL RECIPE
These step-by-step instructions will show you how to make roasted peppers with garlic, oil, and vinegar.
Provided by Barbara Rolek
Categories Ingredient
Time 1h15m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- To bake, preheat the oven to 400 F. Line a baking sheet with aluminum foil.
- If broiling, preheat the broiler and line a baking sheet with aluminum foil. Follow the same directions as for baking, checking often as the direct heat will char the peppers more quickly.
- If grilling, set the heat to medium-high and oil the grates. Place the peppers directly on greased grates and cook, rotating the peppers to char evenly. Grilling the peppers can take from 10 to 15 min. (Grilling the peppers can speed up the process so you need to watch the peppers at all times to avoid over-charring the skins and potentially tearing of the pepper meat due to the heat. This will cause the vegetables' liquid to gush out, and the grill's flame to catch a spark.)
Nutrition Facts : Calories 130 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, Sodium 74 mg, Sugar 1 g, Fat 14 g, ServingSize 4 peppers (8 servings), UnsaturatedFat 0 g
ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)
I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Antipasto Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
- Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
- Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
- Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 4 g, Fat 28.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.9 g, Sodium 195.5 mg, Sugar 1.8 g
SWEET PEPPERS CONSERVED IN OIL
Roasted peppers always look beautiful in a jar of olive oil. Feel free to add other herbs, like oregano or basil, to the mix.
Provided by Martha Rose Shulman
Categories condiments, side dish
Time 15m
Yield About 2 cups marinated peppers
Number Of Ingredients 7
Steps:
- Roast the peppers over a grill or burner, under the broiler, or in the oven. When they are charred, remove them from the heat and place them in a bowl. Cover the bowl tightly with plastic, or set a lid or plate on top and allow the peppers to cool. Skin and seed. Cut or pull the peppers apart into 3 or 4 wide pieces. Wipe dry with paper towels or a damp kitchen towel. Season with salt.
- Pour a little olive oil into the bottom of two clean, sterilized 1-cup jars or one 1-pint wide-mouth jar. Place the bay leaf and garlic in the jar, then a layer of pepper pieces. Drizzle olive oil over the peppers and repeat with another layer, drizzling each layer with oil until you have filled the jar. Stick a thyme sprig into the jar, cover the peppers completely with oil, and screw on the top. Leave at room temperature for a day, then refrigerate.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 540 milligrams, Sugar 10 grams
PEPPERS PACKED IN OIL
Here is a recipe that can be used for many different uses. It's a great way to keep fresh bell peppers ready to use at a moment's notice. You can use different colors or just one color depending on what you have. Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread. Enjoy! Adapted from Vegan Chef.
Provided by Sharon123
Categories Peppers
Time 35m
Yield 4 8 oz. jars
Number Of Ingredients 10
Steps:
- Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
- Using a towel, wipe the salt from the peppers, and set aside.
- Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
- In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
- Keep in a cool place or in the refrigerator for several months.
- Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.
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- Roast the peppers over a gas flame, on the grill, or under the broiler until the peppers are charred on all sides.
- Place the charred peppers in a bowl and cover for 10 minutes. At this point the skins will slip off easily.
- In a half-pint mason jar, layer olive oil and roasted peppers, making sure the top layer is olive oil. Leave a 1-inch head space.
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