Roast Mediterranean Peppers Recipes

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MEDITERRANEAN ROAST PEPPERS



Mediterranean Roast Peppers image

Simple and effective, with a crisp cheesy topping, ideal as a starter with french bread, or as a light lunch or supper with rice or couscous. From The Inspired Vegetarian

Provided by Karen Elizabeth

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

4 small red peppers, halved, cored and seeded
3 tablespoons capers, chopped
10 -12 black olives, pitted and chopped
2 garlic cloves, finely chopped
2 -3 ounces mozzarella cheese, grated
1 -1 1/2 ounce fresh white breadcrumbs
1/2 cup dry white wine
3 tablespoons olive oil
1 teaspoon finely chopped of fresh mint
1 teaspoon chopped fresh parsley
fresh ground black pepper

Steps:

  • Preheat the oven to 180 C / 350 F / gas 4, and butter a shallow ovenproof dish.
  • Place the peppers tightly together in the dish, and sprinkle over the chopped capers, black olives, garlic, mozzarella and breadcrumbs.
  • Pour over the wine and olive oil, and then sprinkle with the mint, parsley and freshly ground black pepper.
  • Bake for 30 - 40 minutes, until the topping is crisp and golden-brown.

SHEET PAN ROASTED MEDITERRANEAN VEGETABLES



Sheet Pan Roasted Mediterranean Vegetables image

These roasted Mediterranean vegetables featuring cherry tomatoes, zucchini, bell peppers, onion, and garlic make a delicious sheet pan dinner with an easy cleanup.

Provided by BigDaddy

Categories     Side Dish     Vegetables     Tomatoes

Time 1h5m

Yield 4

Number Of Ingredients 10

12 cherry tomatoes, halved
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 zucchini, sliced
2 red onions, quartered
2 cloves garlic, crushed and peeled
2 tablespoons olive oil
1 teaspoon chopped fresh basil
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cherry tomatoes, bell peppers, zucchini, red onions, and garlic on a large, rimmed baking sheet. Drizzle and toss with olive oil. Season with basil and pepper.
  • Bake in the preheated oven until vegetables are lightly browned and easily pierced with a fork, 35 to 40 minutes.

Nutrition Facts : Calories 119.9 calories, Carbohydrate 13.3 g, Fat 7.2 g, Fiber 3.4 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 15.3 mg, Sugar 5.3 g

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