Tangy Roasted Peppers Recipes
TANGY ROASTED PEPPERS
Get a taste of the Mediterranean with a laidback spread of roasted vegetables and salads
Provided by Emma Lewis
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Rub 1 tbsp olive oil all over the peppers, then place on the barbecue or under a grill, turning until blackened all over. Put in a plastic bag, seal and leave until cool enough to handle.
- Peel the blackened skin from the peppers, remove the stems, membrane and seeds, then tear into strips. Arrange on a platter or plate. Whisk together the remaining olive oil, garlic and vinegar with some seasoning. Drizzle the dressing over the peppers, then scatter with capers and parsley.
Nutrition Facts : Calories 85 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
TANGY ROASTED RED PEPPER SAUCE
Make and share this Tangy Roasted Red Pepper Sauce recipe from Food.com.
Provided by litldarlin
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a blender and process until smooth.
- Refrigerate until ready to use.
Nutrition Facts : Calories 23.6, Fat 0.3, SaturatedFat 0.1, Sodium 15.9, Carbohydrate 5.3, Fiber 1.6, Sugar 3.2, Protein 0.9
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
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- Preheat the oven to broil. Cut the bell peppers into 3-4 sections each, removing the stem and seeds. Lay them out on a large baking sheet, waxy-side-up. Place on the upper rack and broil until the skins are mostly black. Then add the garlic cloves to the baking sheet and broil another 1-2 minutes.
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