10 Minute Roasted Red Peppers Food

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MARINATED ROASTED RED PEPPERS



Marinated Roasted Red Peppers image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 3

3 large (about 2 pounds) red bell peppers
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
  • Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
  • In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

ROASTED RED BELL PEPPERS WITH SHERRY VINEGAR



Roasted Red Bell Peppers With Sherry Vinegar image

What makes these Spanish? Why, it's the inclusion of sherry vinegar. Another winner from Jose Andres.

Provided by Rinshinomori

Categories     Peppers

Time 1h10m

Yield 1 1/2 C

Number Of Ingredients 7

4 medium red bell peppers
1/2 cup extra virgin olive oil (preferably Spanish)
4 garlic cloves, peeled and thinly sliced
1/4 cup water
2 tablespoons sherry wine vinegar
salt
1 teaspoon flat leaf parsley, chopped

Steps:

  • Heat the oven to 400 F degrees.
  • Brush the peppers with a thin film of the olive oil and place them in a roasting pan.
  • Roast for 30 minutes, turning them over every 10 minutes until all sides are browned. Remove the pan from the oven and allow the peppers to cool.
  • Peel, seed and tear them into strips. Set aside.
  • Heat the remaining oil in a medium saucepan over medium heat. Add the garlic and cook until brown, about 1 minute.
  • Add the peppers and water, cover the pan, and cook on low heat until sauce has a silky texture and becomes emulsified, about 30 minutes.
  • Add the sherry vinegar, salt to taste, and the parsley. Serve at room temperature or allow to cool.

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