Roasted Red Pepper Panzanella Recipes

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ROASTED RED PEPPER PANZANELLA



Roasted Red Pepper Panzanella image

Served alongside your grilled protein of choice, this side dish salad has it all--vegetables, bread, and cheese. Serve with a fruit dessert and all your food groups are covered.

Provided by Gaby Dalkin

Time 50m

Number Of Ingredients 11

6 large red, orange, and/or yellow sweet pepers
9 tablespoon olive oil
0.5 loaf country-style bread (about 12 ounces), torn into 1 1/2- to 2-inch pieces
2 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh oregano
2 cloves garlic, finely chopped
0.5 teaspoon crushed red pepper
0.5 cup thinly sliced red onion
6 ounce Burrata cheese, torn into 2-inch pieces
0.25 cup fresh mint leaves

Steps:

  • In an extra-large bowl toss sweet peppers with 1 tablespoon olive oil. Grill peppers on rack of a covered grill directly over medium-high 10 to 12 minutes or until skins are blackened in spots and blistered all over, turning occasionally. Return peppers to bowl. Cover with plastic wrap. Let stand 15 minutes.
  • Meanwhile, for croutons: On a baking sheet* or grill tray toss bread with 4 tablespoons olive oil; season with salt and black pepper. Place baking sheet on a grill rack directly over medium. Grill, covered, 8 to 10 minutes or until crisp on outside but still chewy in center, tossing occasionally. Let cool.
  • Peel, stem, and seed peppers; cut into 2-inch-long bite-size strips. In a large serving bowl whisk together vinegar, lemon juice, oregano, garlic, crushed red pepper, and remaining 4 tablespoons olive oil. Season to taste. Add peppers, croutons, and onion. Top with cheese and mint. Serves 6.

Nutrition Facts : Calories 426 kcal, Carbohydrate 37 g, Cholesterol 20 mg, Protein 11 g, SaturatedFat 7 g, Sodium 513 mg, Sugar 4 g, Fat 28 g, UnsaturatedFat 17 g

ROASTED RED PEPPER PANZANELLA



Roasted Red Pepper Panzanella image

Provided by Joshua McFadden

Categories     Salad     Roast     Picnic     Lunch     Mozzarella     Bell Pepper     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

4 large red or orange bell peppers (about 2 pounds)
8 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1/2 small red onion, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons red wine vinegar
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh oregano and savory leaves, divided
1/2 loaf country-style bread (about 12 ounces), torn into pieces
1 ounce thinly sliced spicy salumi (such as soppressata)
4 ounces fresh mozzarella, preferably buffalo, torn into pieces

Steps:

  • Preheat broiler. Toss bell peppers and 2 tablespoons oil on a rimmed baking sheet; season with salt and pepper. Broil, turning occasionally, until skins are blackened in spots and blistered all over, 10-12 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and let sit 15 minutes. Reduce oven temperature to 400°F.
  • Peel and seed peppers; cut into 2" strips.
  • Toss peppers in a clean large bowl with onion, garlic, vinegar, red pepper flakes, 1 tablespoon herbs, and 4 tablespoons oil; set aside.
  • Toss bread and remaining 2 tablespoons oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8-10 minutes. Let croutons cool. Toss pepper mixture, salumi, and croutons in a large bowl. Arrange on a platter with cheese; top with remaining 1 tablespoon herbs.
  • DO AHEAD: Peppers and croutons can be prepared 1 day ahead. Cover peppers; chill. Store croutons airtight at room temperature.

ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

Steps:

  • Preheat the oven to 500 degrees.
  • Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
  • Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

ROASTED VEGETABLE PANZANELLA



Roasted Vegetable Panzanella image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 24

1 medium red onion, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
3 carrots, peeled and cut into 1-inch pieces
3 parsnips, peeled and cut into 1-inch pieces
1 small butternut squash, peeled, seeded and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 batch Italian Cornbread, recipe follows
1 tablespoon red wine vinegar
8 ounces small mozzarella balls
8 fresh basil leaves, cut into chiffonade
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup milk
1 large egg
1/2 teaspoon baking soda
1/2 cup grated Parmesan
2 tablespoons diced sun-dried tomatoes
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons shortening

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer.
  • Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool.
  • Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool.
  • In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper.
  • Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve.
  • Preheat the oven to 450 degrees F.
  • Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
  • Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
  • In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
  • In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

ROASTED RED PEPPER PANINI



Roasted Red Pepper Panini image

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 18m

Yield 2

Number Of Ingredients 7

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Steps:

  • Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
  • Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  • To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
  • To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g

ROASTED RED BELL PEPPERS



Roasted Red Bell Peppers image

Make and share this Roasted Red Bell Peppers recipe from Food.com.

Provided by riffraff

Categories     Peppers

Time 20m

Yield 8 serving(s)

Number Of Ingredients 2

4 red bell peppers
olive oil flavored cooking spray

Steps:

  • Heat oven to 450F degrees.
  • Wash peppers and cut in half.
  • Remove seeds and stems.
  • Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
  • Bake for 10-15 minutes or so, until skin of pepper is seriously black.
  • Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
  • Let cool so you can touch them.
  • Skin will peel off easily.
  • Cut halves into strips, or however you need them to be cut.
  • Now you know how to roast a red pepper!
  • Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
  • You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

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  • Toss bread and remaining 2 Tbsp. oil on a clean baking sheet; season with salt and pepper. Bake, tossing occasionally, until crisp on the outside but still chewy in the center, 8–10 minutes. Let croutons cool.
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