ROASTED RED PEPPER DRESSING
This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.
Provided by Sarah Agrella
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 25m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g
ROASTED PEPPERS WITH GARLIC
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
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
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
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 RED PEPPERS WITH RICH GARLIC DRESSING
If you love garlic this one's for you. I love it on roasted red peppers with some french bread. This comes from The Complete Guide to Nutritional Health.
Provided by CountryMama
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 201.9, Fat 18.4, SaturatedFat 2.6, Sodium 31.2, Carbohydrate 9.9, Fiber 2.5, Sugar 7.1, Protein 1.3
ROASTED RED PEPPERS WITH GARLIC
Categories Garlic Pepper Appetizer Side Roast Winter Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
- Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Transfer pepper mixture to platter. Sprinkle with parsley and serve.
ROASTED RED PEPPER DRESSING
From Southern Living. I haven't tried this one yet, but it sounds good. They paired it with a salad of mixed greens, cucumber, and red onion, but I can think of lots of other uses for it, too.
Provided by JeriBinNC
Categories Salad Dressings
Time 10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients in blender or food processor till smooth.
Nutrition Facts : Calories 30.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.8, Sodium 872, Carbohydrate 4.8, Fiber 0.4, Sugar 3.1, Protein 2.7
ROASTED PEPPERS WITH GARLIC AND HERBS
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
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 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.
GARLIC ROASTED PEPPERS
Simple starter or for summer buffet.
Provided by grandcanyon
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre heat oven to 200C, fan 180C, 400F, Gas 6. Slice each pepper in half, cutting through the stalks and remove the seeds. Place the pepper halves, cut side up, in a shallow roasting tin. Top with the garlic, tomatoes and olives.
- Drizzle over half the olive oil and season with salt and black pepper. Roast for 25-30 mins. until the peppers are just tender and lightly charred in places. Leave to cool for about 10 mins.
- Blend the pesto sauce with the rest of the olive oil. Serve the warm peppers topped with the feta cheese and pesto dressing. Garnish with fresh basil leaves.
ROASTED RED PEPPER AND GARLIC SPREAD WITH VEGGIES
Enjoy this great roasted red pepper and garlic spread served with veggies - an appetizer that can be made ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 16
Number Of Ingredients 7
Steps:
- Mix 3 ounces cream cheese, the spreadable cheese, Parmesan cheese and bell peppers until blended. Shape mixture into cone shape; place upright on serving plate.
- Frost cone with 8 ounces cream cheese; sprinkle with parsley. Serve spread with vegetables and crackers.
Nutrition Facts : Calories 90, Carbohydrate 2 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg
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