Roasted Garlic And Bell Pepper Dressing Recipes

ROASTED RED PEPPER DRESSING

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

GARLIC BELL PEPPER VINAIGRETTE

Steps:

• Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

ROASTED RED BELL PEPPER AND FENNEL SALAD

Steps:

• Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
• Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
• Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
• Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

ROASTED PEPPERS WITH GARLIC

Steps:

• Preheat broiler.
• Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered, 8 to 12 minutes. (Alternatively, lay whole peppers on their sides on racks of burners of a gas stove and turn flames on high. Char peppers, turning them with tongs, until skins are blackened, 5 to 8 minutes.)
• Transfer roasted peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and cut each quarter lengthwise into 2 or 3 strips. Thinly slice garlic and in a bowl toss with peppers, oil, and salt to taste. Marinate peppers, covered and chilled, at least 3 hours and up to 3 days.

ROASTED RED PEPPERS WITH RICH GARLIC DRESSING

Steps:

• To roast peppers:.
• Place peppers on a baking sheet and broil, turning, until skin is charred. Remove from oven and either place in a paper bag, or in a bowl covered with plastic wrap. After 10 minutes, peel peppers, seed, and cut into quarters.
• Dressing:.
• Whisk together vinegar, maple syrup, mustard, garlic, salt, and pepper. Begin adding oil very slowly while continuing to whisk so dressing can emulsify.
• Add more oil, still a little at a time, until desired taste is acquired.
• Serve over roasted red peppers.

ROASTED GARLIC SALAD DRESSING

Steps:

• In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in garlic. Season to taste with salt and pepper.

ROASTED GARLIC DRESSING

Steps:

• In an unoiled, small heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally; cook the garlic for about 10-15 minutes, until it's soft and covered with dark spots.
• Test for doneness by pressing a clove with a spoon- if you see small bubbles of juice bursting through the skin, remove them from the skillet.
• When cool enough to handle, peel the cloves.
• In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper and mustard until smooth.
• covered and refrigerated, this dressing will keep for several weeks.

ROASTED GARLIC AND BELL PEPPER DRESSING

Steps:

• 1. Slice the pepper, remove the seeds, and place in a blender with all the remaining ingredients. Blend until smooth. 2. Use immediately or refrigerate in a covered container up to a week.

ROASTED PEPPERS WITH GARLIC AND BASIL

Steps:

• Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
• Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
• Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.

ROASTED GARLIC AND BELL PEPPER DRESSING

Steps:

• 1. Place the bell pepper on a cookie sheet under a preheated broiler about 5 minutes, or until charred on top. Turn over and broil another 3-5 minutes, or until the other side is charred. 2. Remove the pepper and immediately place in a bowl. Cover the bowl with a plate and let the pepper steam for 20 minutes, or until its skin has loosened. 3. When the pepper is cool enough to handle, carefully peel off the charred skin. It should come off easily. Cut the pepper in half and remove the seeds. Cut the halves into strips and place in a blender, along with the remaining ingredients. Process until smooth. Stop the machine and scrape the sides of the container with a rubber spatula, if necessary, to make sure all the ingredients are processed. 4. Serve over a green salad or cooked vegetables. Refrigerate any leftover dressing in a covered jar.