Piperies Xythates Marinated Bell Pepper Recipes

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

ROASTED AND MARINATED BELL PEPPERS

Roasted and Marinated Bell Peppers image

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

Ingredients

6 tablespoons extra-virgin olive oil, plus more for grill
3 yellow bell peppers
3 red bell peppers
2 large garlic cloves, minced
2 tablespoons red-wine vinegar
1 1/4 teaspoons finely chopped thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

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

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

Ingredients

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.)

PIPERIES XYTHATES: MARINATED BELL PEPPER

PIPERIES XYTHATES: MARINATED BELL PEPPER image

Categories Pepper Appetizer Low Fat Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Healthy Boil

Yield varies

Number Of Ingredients 4

Ingredients

bell peppers (any color or mixed)
red wine vinegar
salt
olive oil

Steps:

Wash peppers and trim stems (do not remove entirely), and cut into quarters from top to bottom. Do not remove seeds. Bring enough water to cover peppers to a boil, add peppers, and cook for 5-6 minutes, until partially softened. Drain in a colander, sprinkle with salt, and allow to cool for 20 minutes. Place in a ceramic or glass container and cover with red wine vinegar. Cover and refrigerate. Peppers are ready to use after 1 hour, and will keep for weeks. When ready to use, take pieces of pepper from the container and shake off excess vinegar. Serve marinated peppers as an appetizer or side salad: Cut marinated peppers into thin slices or smaller pieces and drizzle with olive oil to taste.

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