ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR
Categories Citrus Herb Pepper Wheat/Gluten-Free Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 6
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.
PASTA SALAD WITH ROASTED RED PEPPERS AND BASIL WITH WHITE BALSAMIC DRESSING
Provided by Robin Miller : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.
ROASTED PEPPERS WITH BASIL
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
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
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
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 PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
" BIG AL" - ROASTED RED PEPPERS AND FRESH MOZZARELLA
Make and share this " Big Al" - Roasted Red Peppers and Fresh Mozzarella recipe from Food.com.
Provided by MQ6623
Categories Lunch/Snacks
Time 5m
Yield 2-4 sandwiches, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Slice your favorite baguette.
- Douse with a balsamic vinaigrette (however you like your vinaigrette; I like garlic and shallots) Add thinly sliced tomatoes.
- Add a layer of roasted red peppers.
- Add a generous layer of sliced, fresh mozzarella.
- Sprinkle with herbs (thyme is good with this, or oregano) and salt and pepper.
- BIG AL is best when the flavors have had time to meld.
- It is one of the few sandwiches I make or order when eating at a local restaurant.
Nutrition Facts :
BRUSCHETTA WITH ROASTED SWEET RED PEPPERS
This is a fast and easy appetizer or side dish which is colorful and delicious. You'll get compliments. My sons devour this in minutes!
Provided by NDATZ
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler.
- Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
- In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 22.7 g, Fat 3.8 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 358.2 mg, Sugar 2.2 g
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- If you have a gas stove-top, heat 3 burners to high. Place the bell peppers directly on the flames and cook, turning the peppers from side to side and top to bottom, for 5 to 6 minutes, or until they are blackened and charred on all sides. You want to char the pepper skins but not cook or dry out the peppers. Alternatively, place the bell peppers on a baking sheet under the broiler for 5 to 6 minutes, following the directions above. Or place on a hot outdoor gas or charcoal grill, following the directions above.
- Remove the peppers from the heat and put them in a brown paper bag; seal and let them steam in the bag for 5 minutes. Remove from the bag and peel, core, deseed, and cut off the inner ribs. Cut the peppers into ½-inch strips. The peppers can be made a day ahead of time; place in a tightly sealed bag and refrigerate.
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