Marinated Roasted Pepper Salad Recipes

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ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

ITALIAN ROASTED PEPPER SALAD RECIPE



Italian Roasted Pepper Salad Recipe image

Italian style roasted pepper salad recipe made with smoky roasted sweet or bell peppers, marinated in a true Italian dressing of extra virgin olive oil and red wine vinegar.

Provided by Florentina

Categories     Appetizer

Time 30m

Number Of Ingredients 8

2.5 lb sweet or bell peppers (- mixed colors)
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar (+ more to taste)
3/4 tsp sea salt ((or to your taste))
1 sprig fresh basil or thyme (-for garnish)
1 tbsp capers ((optional))
1 clove garlic (-grated)
1/2 tsp red pepper flakes

Steps:

  • Heat up a cast iron plate on medium high flame.
  • Roast the peppers on all sides until charred. Transfer to a bowl and cover tightly with plastic wrap. Allow them to sit at room temperature until cool enough to handle.
  • Once the peppers have cooled down, gently start peeling away the charred skins and discard.
  • Optional but not needed: in the case of small sweet peppers, you can cut the peppers in half lengthwise and with a pairing knife remove the seeds and the core.
  • In a small bowl whisk together the olive oil and vinegar and season to taste with the sea salt. Adjust with more red wine vinegar until the magic balance is attained. Add the grated garlic and taste again, even ten times if you must. Alternatively you can use a small jar with a tight lid to shake up the dressing.
  • Pour the Italian dressing over the roasted peppers making sure sure they are coated evenly. Sprinkle with the red pepper flakes.
  • Garnish with the basil or thyme and capers (optional), then serve as a side dish, on top of bruschetta or on the antipasto platter.

Nutrition Facts : Calories 251 kcal, Carbohydrate 17 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 508 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

MARINATED ROASTED RED PEPPERS



Marinated Roasted Red Peppers image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 3

3 large (about 2 pounds) red bell peppers
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
  • Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
  • In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

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

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

MARINATED BOCCONCINI AND ROASTED PEPPER SALAD



Marinated Bocconcini and Roasted Pepper Salad image

This colourful salad can be served in the summer time or at Christmas as part of a buffet. It is fast, easy and can be made in advance. Feed 6 or 12, just add more ingredients and adjust the seasonings to taste

Provided by Abby Girl

Categories     Very Low Carbs

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 large red bell pepper
1 large yellow bell pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 jalapeno pepper, chopped
black pepper
400 g bocconcini, cut into bite size pieces
1 large orange bell pepper (optional)
1 large green bell pepper (optional)
6 ounces artichoke hearts (optional)
kalamata olive (optional)
200 g prawns, cooked (optional)
6 cups radicchio, chopped (optional)

Steps:

  • Cut peppers into quarters, removing the seeds. Trim the corners off the ends so the pepper lays relatively flat on baking dish (it chars the peppers more evenly!).
  • Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes. (Hint: I usually take each pepper out when done and continue with the rest until all are charred).
  • Once removed from the heat, immediately place peppers in a bowl and cover with plastic wrap. Steam for about 10 minutes (this cools the peppers slightly and makes it easier for the peel to fall off). Uncover and peel off charred skins.
  • Combine rest of ingredients and chill for at least 2 hours.

Nutrition Facts : Calories 181.3, Fat 13, SaturatedFat 6.8, Cholesterol 39.5, Sodium 315.5, Carbohydrate 4.6, Fiber 0.8, Sugar 1.8, Protein 11.6

MARINATED ROASTED PEPPER SALAD



Marinated Roasted Pepper Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

6 red, orange, and yellow bell peppers
1/2 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Coarse salt and freshly ground black pepper
4 or 5 fresh basil leaves, very thinly sliced

Steps:

  • Place bell peppers directly over a gas flame and cook, turning with tongs, until charred all over.
  • Wrap each pepper in a paper towel, transfer to a bowl, and cover tightly with plastic wrap. Let stand until cool enough to handle, about 10 minutes, then rub off skins with a paper towel. Do not run peppers under water or you will wash away the flavor. Cut peppers into quarters and remove seeds and veins and discard.
  • Transfer to a bowl and toss with oil and vinegar. Season with salt and pepper. Add basil and toss gently to combine. Serve immediately or refrigerate, covered, up to 3 days. If refrigerating, bring to room temperature and wait until just before serving to add basil.

ROASTED MARINATED PEPPERS



Roasted Marinated Peppers image

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

8 bell peppers
1/4 cup thinly sliced garlic
1/4 cup thinly sliced shallots
1 tablespoon fleur de sel
1 teaspoon finely or coarsely ground fresh black pepper
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons coarsely chopped flat-leaf parsley

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.

ROASTED PEPPER SALAD



Roasted Pepper Salad image

Here's a versatile, pretty side that will go with a summer full of entrées! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8

2 cups cherry tomatoes, halved
1/2 cup minced fresh basil
8 garlic cloves, minced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
3 large sweet yellow peppers, halved and seeded
2 tablespoons shredded Parmesan cheese

Steps:

  • In a small bowl, combine the tomatoes, basil, garlic, vinegar, salt and pepper. Spoon into pepper halves., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 233mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

MARINATED MUSHROOMS WITH ROASTED RED PEPPER AND ARUGULA



Marinated Mushrooms With Roasted Red Pepper and Arugula image

This recipe is from "The Italian Collection" - Food and Wine Books. You may make this with all-white mushrooms, but varied mushroom types such as fresh Shitakes or other earthy wild mushrooms are preferred to enhance flavor and texture.

Provided by Larame and Pandi Sp

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/3 cup extra virgin olive oil
3 shallots, minced
1 lb white mushroom, quartered
1 lb shiitake mushroom, stems removed and caps quartered
1/4 cup balsamic vinegar
2 large red bell peppers
1 tablespoon chopped fresh marjoram
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 bunch arugula, stems removed (about 2 ounces)

Steps:

  • In a large heavy frying pan, heat the oil over moderate heat.
  • Add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes.
  • Increase the heat to moderately high and add the white and shiitake mushrooms, stirring well to combine.
  • Cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes.
  • Uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute.
  • Spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally.
  • Meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes.
  • When cool enough to handle, pull off the skin.
  • Remove the stems, seeds, and ribs.
  • Cut the peppers lengthwise into 1/2 inch strips.
  • Add the roasted peppers to the mushrooms.
  • Stir in the marjoram, salt, and pepper.
  • Cover and refrigerate the mixture until ready to serve.
  • To serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top.
  • Serve chilled or at room temperature.

Nutrition Facts : Calories 274.2, Fat 19.2, SaturatedFat 2.6, Sodium 606.5, Carbohydrate 21.9, Fiber 5.8, Sugar 10.8, Protein 7.4

MARINATED ROASTED PEPPERS



Marinated Roasted Peppers image

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

1 large red bell pepper
1 cup extra-virgin olive oil
3 sprigs thyme
1 bay leaf
3 cloves garlic, smashed and peeled
Peel from 1 lemon

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 GREEN BEANS AND ROASTED RED PEPPERS



Marinated Green Beans and Roasted Red Peppers image

Categories     Bean     Garlic     Vegetable     Side     Vegetarian     Buffet     Bell Pepper     Summer     Chill     Healthy     Vegan     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 to 14

Number Of Ingredients 6

3 large red bell peppers
2 pounds slender green beans, trimmed
3/4 cup olive oil
1/3 cup red wine vinegar
3 garlic cloves, minced
Lettuce leaves (optional)

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Transfer to large bowl. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Add to bowl with peppers.
  • Whisk oil, vinegar and garlic in small bowl to blend well. Pour over vegetables; toss. Season to taste with salt and pepper. Cover; chill up to 6 hours.
  • Line large bowl with lettuce leaves, if desired. Mound vegetables in center.

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Top Asked Questions

What is Italian style roasted pepper salad?
Italian style roasted pepper salad recipe made with smoky roasted sweet or bell peppers, marinated in a true Italian dressing of extra virgin olive oil and red wine vinegar. Heat up a cast iron plate on medium high flame. Roast the peppers on all sides until charred.
How do you cook marinated peppers in the oven?
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices. 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.
How to cook pepper salad with peppers?
Cooking is not an exact science, you need to get involved, make every recipe for own. Once you have peeled the charred peppers and are ready to assemble your salad, simply place all the peppers on a serving platter or bowl and drizzle all over with the marinade.
What are roasted red peppers?
Roasted red peppers are a staple in Spanish cooking. It’s because their smoky sweetness is the perfect complement to many other traditional Spanish flavors. This simple salad uses sherry vinegar, paprika, and olive oil dressing to perfectly highlight the natural umami of the pepper. Serve it by itself or as a side dish.

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