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
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 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.)
MARINATED BELL PEPPERS
The combination of the roasted peppers and the olive oil with the garlic on top of a cracker is the perfect combo. You can serve on crackers as an appetizer of it goes great on top of a nice rib eye or you can even put it on bread to make a sandwich.
Provided by Noal3358
Categories Peppers
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Roast the bell peppers until mostly black. Then set aside in a covered bowl to cool.
- Once cooled peel the skin off and discard along with core and seeds. Then cut into desired sized pieces. (I usually just pull apart the pepper into 1" strips}.
- Mince the garlic (use fresh garlic).
- Combine the cut peppers the garlic with enough olive oil to coat generously.
- Add salt and pepper to taste.
Nutrition Facts : Calories 40.2, Fat 0.3, SaturatedFat 0.1, Sodium 5.9, Carbohydrate 9.3, Fiber 3.1, Sugar 4.3, Protein 1.7
ROASTED MARINATED SWEET PEPPERS
Although it's very tempting to buy a pre-jarred marinated pepper, there's nothing that tastes as good as one that you char in your own fireplace, and marinade with carefully-chosen olive oil. Prepared with care, this dish will never disappoint.
Provided by Nancy Silverton
Categories condiment
Time 1h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Place the peppers on the grill or in the grill pan or skillet, and cook them, turning frequently, until they are charred on all sides and the flesh is tender, 15 to 20 minutes. (Alternatively, you can cook the peppers over the direct flame of a gas stove.)
- Place the peppers in a plastic bag or a large bowl. Close the bag or seal the bowl tightly with plastic wrap and set the peppers aside to steam until they are cool enough to handle. Rub off the charred skin, but do not rinse them with water. De-stem and open up the peppers and slide off the core and seeds.
- Rip the peppers into big strips and layer them in a 1-quart (1L) canning jar. Scatter the garlic slices and basil leaves between each layer and pour some marinade made with the olive oil, vinegar, anchovies, capers and salt on each layer.
- Set the peppers aside to marinate for at least 20 minutes, or until you are ready to serve them. Store with the jar lid on, refrigerated for up to several days. Bring the peppers to room temperature before serving.
MARINATED BELL PEPPERS
Make and share this Marinated Bell Peppers recipe from Food.com.
Provided by mydesigirl
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and dry peppers.
- Roast whole peppers in oven at 450ºF for 10-15 minutes or until skin blisters and blackens.
- Immediately transfer peppers to a holding pan, seal with plastic wrap and cool.
- Remove skins and seeds from cooled peppers. Slice peppers into strips. Season peppers with extra virgin olive oil, vinegar, basil, parsley, garlic, salt and pepper.
- Drizzle both sides of bread with extra virgin olive oil.
- Grill bread on both sides.
- Transfer peppers to serving plates.
- Serve with grilled bread.
Nutrition Facts : Calories 497.9, Fat 30.1, SaturatedFat 4.5, Sodium 443.9, Carbohydrate 50.5, Fiber 5.1, Sugar 4.6, Protein 8.8
MARINATED MUSHROOMS WITH RED BELL PEPPERS
This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.
Provided by NONA
Categories Appetizers and Snacks Vegetable Mushrooms
Time 5h
Yield 12
Number Of Ingredients 12
Steps:
- Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g
MARINATED PEPPERS
Serve this antipasto dish as part of an appetizer table at your next gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Place peppers on a rimmed baking sheet; rub with 1 tablespoon oil. Roast until peppers are soft and skins have split, 30 to 35 minutes. Transfer peppers to a medium bowl. Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.
- Peel peppers, slice in half lengthwise, and remove ribs and seeds. Cut into 1-inch-wide strips and return to bowl. Add lemon zest and juice, garlic, oregano, salt, pepper, and 3 tablespoons oil and toss.
Nutrition Facts : Calories 31 g, Fat 2 g, Protein 1 g
BIG-BATCH MARINATED BELL PEPPERS
Next time you fire up the grill, char a bunch of bell peppers, then marinate them and stash in the fridge for meals throughout the week. Layer them into sandwiches, toss into salad or pasta, or serve as an instant side dish.
Provided by Anna Stockwell
Categories Bell Pepper Grill/Barbecue Vinegar Soy Free Dairy Free Peanut Free Sunday Stash Summer Wheat/Gluten-Free
Yield 8-10 servings (about 6 cups)
Number Of Ingredients 6
Steps:
- Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15-20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.
- Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.
- Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.
MARINATED OLIVES, RED BELL PEPPER, ARTICHOKE HEARTS AND MUSHROOMS
Categories Mushroom Olive Onion Pepper Vegetable Appetizer Marinate Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 11
Steps:
- Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
- Transfer mixture to bowl and serve.
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MARINATED BELL PEPPERS - MY PARISIAN KITCHEN
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Cuisine FrenchEstimated Reading Time 3 minsCategory Starter
- Pre-heat the grill to 220°C (425°F). Wash the red peppers, dry them. Place them whole on the drip pan of your oven. Put in the oven.
- Tip: I put a sheet of aluminum foil under the red peppers so that the drip pan will be easier to wash as juice might appear and grill. This way, I just through away the aluminum foil and rinse the drip pan.
- Regularly, when the skin blacken and blisters, rotate of a quarter so that all sides will be grilled (about every 4 to 5 minutes).
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