Roasted Peppers With Garlic And Basil Recipes

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ROASTED PEPPERS WITH BASIL



Roasted Peppers with Basil image

Roasting peppers yields a sweet, smoky flavor, and a silky texture. Mix in some fresh basil, and you have a titillating treat! It's absolutely delicious, plus it contains less than one gram of fat and zero cholesterol. -Tammy Landry, Saucier, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 5

1 each medium green, sweet red and yellow pepper
9 fresh basil leaves, thinly sliced
1 garlic clove, minced
1-1/2 teaspoons balsamic vinegar
1/8 teaspoon salt

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes., Peel off and discard charred pepper skin. Remove stems and seeds. Cut peppers into 1/4-in. strips; place in a bowl. Add basil and garlic; toss to coat. Drizzle with vinegar and sprinkle with salt; toss to coat. Cover and let stand for 30 minutes before serving.

Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED PEPPERS WITH GARLIC AND BASIL



Roasted Peppers with Garlic and Basil image

These roasted peppers with garlic and basil are a seriously tasty Italian-inspired side dish! Low carb and keto friendly.

Provided by Georgina @StepAwayFromTheCarbs

Categories     Low Carb Side Dishes

Time 45m

Number Of Ingredients 5

2 bell peppers, any color
1 tablespoon olive oil
1 teaspoon garlic paste or minced garlic
salt and pepper
4-6 leaves fresh basil, shredded

Steps:

  • Preheat the broiler and move the rack down in the oven so that it isn't so close to the broiling elements.
  • Place the peppers on a baking pan. Broil the peppers, turning them occasionally so that they are charred on all sides. This may take around 20 minutes.
  • Transfer the cooked peppers to a plate, and cover with a bowl. Leave them to steam for 15 minutes.
  • Place the peppers on a cutting board and remove the stalk and seeds. Flip the peppers over and use the edge of a knife to lift up the skin and remove as much as possible. Slice them into long strips about 1" wide.
  • In a large skillet, add the olive oil and garlic. Cook over a medium heat for a couple of minutes, then add the peppers. Stir to coat in the garlic oil, and season with salt and pepper.
  • Finally, stir in the shredded basil at the last minute, then serve.

Nutrition Facts : Calories 54 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize Quarter of the recipe, Sodium 118 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat



 image

Making Italian roasted peppers in your home oven is very easy. They are much better than canned roasted peppers because they do not need vinegar to be preserved. You can taste the sweetness of their flesh which remains firm and chunky and the skin is easily removed. I seasoned them with garlic, extra virgin olive, and basil, and serve them as appetizers on bruschetta or as side dishes to meat or cheese.

Provided by Laura Tobin

Categories     Side Dishes

Time 35m

Number Of Ingredients 5

4 red peppers
4 cloves peeled garlic cloves
10 fresh basil leaves
4 tsp olive oil (extra virgin)
1 dash salt

Steps:

  • Rince the peppers and put them in an oven pan on top of an aluminum foil or a baking sheet. You don't need to oil it
  • Turn the grill on in the oven and set the pan at the highest level making sure the peppers don't touch the elements of the grill. Leave the door open and let the grill burn the skin of the peppers as in the picture below.
  • Turn the peppers around until all the skin is burned. Make sure the skin is burned everywhere as it is hard to peel it off if it is not burned. But don't cook them too long as the flesh should remain firm.
  • Place the peppers in a paper bag and close it
  • Let the peppers cool down completely. Once cold, take the skin off. It will peel easily
  • Remove seeds and cut in slices
  • Add garlic, basil, salt and olive oil
  • Mix and let it rest for at least 1 hour before serving

Nutrition Facts : Calories 81 kcal, Carbohydrate 8 g, Protein 1 g, Fat 4 g, Sodium 15 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES



Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 10

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
  • Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
  • Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

ROASTED PEPPERS WITH BASIL



Roasted Peppers with Basil image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve, stem and seed 2 red and 2 yellow bell peppers. Broil, cut-side down, until blackened, 5 minutes. Place in a bowl, cover and cool; peel and cut into pieces. Saute sliced garlic in olive oil; drizzle the oil over the peppers. Top with basil, lemon juice, salt and pepper.

Nutrition Facts : Calories 98 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams

ROASTED RED PEPPERS WITH BASIL OIL



Roasted Red Peppers with Basil Oil image

Provided by Ina Garten

Categories     appetizer

Time 1h3m

Yield 4 servings

Number Of Ingredients 6

4 large red bell peppers, seeded and cut in 1/2 lengthwise
2 tablespoons olive oil, plus 1 1/2 cups
Kosher salt
Freshly ground black pepper
3 cups basil leaves, plus 8 basil leaves for garnish
1 clove garlic, chopped

Steps:

  • Preheat the oven to 500 degrees F.
  • Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.
  • For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.
  • When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves

ROASTED PEPPERS WITH GARLIC AND BASIL



Roasted Peppers with Garlic and Basil image

These colorful peppers are great on sandwiches, in pasta dishes, or as part of an antipasto platter. The recipe can easily be doubled, and the peppers can be stored in an airtight container in the refrigerator for up to one week.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 20m

Number Of Ingredients 6

4 bell peppers (red, yellow, or orange)
1/4 cup extra-virgin olive oil
1 tablespoon white-wine vinegar
2 garlic cloves, halved lengthwise
Few sprigs of basil
Coarse salt and freshly ground black pepper

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 PEPPERS WITH GARLIC AND HERBS



Roasted Peppers with Garlic and Herbs image

This side pairs well with London broil, lamb burgers, or grilled chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

4 bell peppers (red, yellow, or orange), halved and seeded
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon dried oregano
Coarse salt and ground pepper
Fresh basil leaves, torn

Steps:

  • Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

Nutrition Facts : Calories 97 g, Fat 7 g, Fiber 2 g, Protein 1 g

ROASTED GARLIC BASIL PESTO



Roasted Garlic Basil Pesto image

I developed this for a local contest and won! The roasting of the garlic and pine nuts is what does it. It makes a nuttier, mellow pesto without the raw garlic taste. My daughter and her friends like this better, too ....of course they're all kindergarten... :) but our friends from Italy approve too. (And dang, they are picky! But I love cooking for them :) Blanching the basil is optional, but recommended if you want to keep it for a bit or freeze it. (Mmmm....taste of summer in the dead of January....) I like to use this for chicken and pasta and maybe some pesto bread the next day, stirred into risotto,....you know the possibilities are endless!

Provided by DeeCooks

Categories     Sauces

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 6

4 cups fresh basil leaves, packed, washed well
1/2 cup pine nuts, toasted until golden, cooled, and chopped
1/2 cup parmesan cheese, freshly grated (REAL parmagiana makes the biggest difference...)
1 head garlic (yes, HEAD, not clove!)
1/2 cup extra virgin olive oil (more or less)
chicken broth, if necessary, to thin to desired consistency

Steps:

  • Slice the root end off the garlic and brush with some olive oil Roast garlic, wrapped in foil at 375 for about half an hour. It should be extremely soft and golden brown. Squeeze all the garlic from the cooled head to add to the recipe. (You can also just peel garlic and slowly saute in olive oil until golden.)
  • OPTIONAL STEP--- Have ready a bowl of ice water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry. This prolongs the life of the pesto sauce and makes it better for freezing.
  • In a food processor or with an immersion blender, purée basil with remaining ingredients until smooth and season with salt and pepper. Makes about a cup and a half -- .

Nutrition Facts : Calories 1759.7, Fat 169.8, SaturatedFat 27, Cholesterol 44, Sodium 785, Carbohydrate 38.1, Fiber 10.4, Sugar 4, Protein 36.6

ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR



Roasted Bell Peppers with Basil and Balsamic Vinegar image

Categories     Citrus     Herb     Pepper     Wheat/Gluten-Free     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

3 red bell peppers
3 yellow bell peppers
4 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon matchstick-size orange peel strips (orange part only)
12 large fresh basil leaves

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.

ROASTED PEPPERS WITH GARLIC



Roasted Peppers with Garlic image

Categories     Garlic     Pepper     Side     Quick & Easy     Summer     Gourmet     Sugar Conscious     Kidney Friendly     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 4

2 red bell peppers
2 yellow bell peppers
1 large garlic clove
2 tablespoons extra-virgin olive oil

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.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES



Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories     Tomato Side Dishes

Time 40m

Yield 6

Number Of Ingredients 10

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
  • Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
  • Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

ROASTED RED BELL PEPPER AND GARLIC DIP



Roasted Red Bell Pepper and Garlic Dip image

This is a wonderful dip for crackers, the sweetness of the peppers is mellowed with the spicyness of the garlic. I use one fresh lime for the juice, it works fine. Very elegant looking on a cracker tray and it is also good on veggies.

Provided by Dawnab

Categories     Spreads

Time 5m

Yield 1 cup, 4-6 serving(s)

Number Of Ingredients 8

2 roasted red peppers, peeled and seeded
4 garlic cloves, minced
1 (8 ounce) package cream cheese, softened
2 tablespoons lime juice
3 tablespoons fresh basil leaves, chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
thin crackers or toasted baguette, sliced

Steps:

  • Place all ingredients in food processor.
  • Process until smooth.
  • If desired, garnish with a sprig of fresh parsley or basil.

ROASTED GARLIC BASIL PASTE



Roasted Garlic Basil Paste image

Provided by Marian Burros

Categories     condiments, dips and spreads

Time 1h15m

Yield about 2 cups

Number Of Ingredients 5

4 heads garlic
Olive oil
2 cups fresh basil
Kosher salt
1 teaspoon lemon juice

Steps:

  • Preheat oven to 350 degrees. Rub garlic heads with olive oil, and wrap with aluminum foil. Bake until garlic cloves are very tender when pierced with a knife, about 50 minutes. Allow heads to cool, then squeeze softened garlic from cloves into a bowl; there should be 1 cup.
  • Using a mortar and pestle (do not use a food processor), mash basil with 1/2 teaspoon salt until it is a paste. Add roasted garlic one tablespoon at a time, and mash until fully blended. Season with lemon juice, and add more salt if desired. Spread on grilled meats or fish, or use as a sandwich spread.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 2 grams, Carbohydrate 34 grams, Fat 2 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 298 milligrams, Sugar 1 gram

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From crecipe.com


ROASTED BEET DIP. PREHEAT OVEN TO 375F. WASH AND TRIM ...
Sep 16, 2014 - Roasted Beet Dip. Preheat oven to 375f. Wash and trim beets. Lay in a single layer in foil. Add a smashed clove of garlic, sea salt, fresh cracked black pepper and olive oil. Bake for an hour or until tender. Let cool to handle. Peel and place in a food processor with all the roasting juices, more garlic, olive oil, fresh basil and rosemary. Puree until very smooth and …
From pinterest.ca


ROASTED PEPPERS WITH GARLIC AND BASIL RECIPE | RECIPE ...
The recipe can easily be doubled, and the peppers can be stored in an airtight container in the refrigerator for up to one week. Aug 9, 2013 - These colorful peppers are great on sandwiches, in pasta dishes, or as part of an antipasto platter. The recipe can easily be doubled, and the peppers can be stored in an airtight container in the refrigerator for up to one week. Pinterest. …
From pinterest.com


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