ASPARAGUS WITH ROASTED RED PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
GRILLED ASPARAGUS AND BELL PEPPER
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches asparagus and 1 quartered red bell pepper with olive oil, salt and pepper. Grill over medium-high heat, turning, until tender and charred, 3 minutes for the asparagus and 6 minutes for the pepper. Thinly slice the pepper and toss with 2 tablespoons olive oil and 1 teaspoon red wine vinegar; spoon over the asparagus. Top with chopped chives.
ASPARAGUS, JULIENNE CARROTS, AND RED PEPPERS
Provided by Food Network
Categories side-dish
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Fill a saute pan with water and bring to a simmer. Add the asparagus and cook for 30 seconds. Add the carrots and peppers and cook for another 10 seconds. Strain the water and season the veggies with butter, salt, and freshly ground black pepper. Serve immediately.
ASPARAGUS SALAD WITH ROASTED BELL PEPPERS
This simple, vibrant salad depends on best-quality olive oil and balsamic vinegar; they combine with the sweet pepper juices to make a fruity dressing. Be sure to serve the dish warm. By Chef Thomas Keller, from "Keller Instincts"
Provided by MsPia
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°. Brush the pepper skins lightly with olive oil and set them, cut side down, on a baking sheet. Bake the peppers for about 15 minutes, or until the skins are blistered. Remove the skins and seeds and cut the peppers into long thin strips. In a bowl, combine the roasted peppers with the 1/4 cup of olive oil and the garlic and season with salt and pepper.
- In a large pot of boiling salted water, cook the asparagus until just tender, about 4 minutes. Drain the asparagus; refresh under cold running water. Pat the asparagus dry with paper towels.
- Preheat the oven to 450°. Spread half of the roasted peppers in a baking dish. Arrange the asparagus over the roasted peppers and season with salt and pepper. Top with the remaining roasted peppers and spoon the dressing on top. Bake for about 15 minutes, or until bubbling. Drizzle with the balsamic vinegar and serve warm.
Nutrition Facts : Calories 98.5, Fat 7.1, SaturatedFat 1, Sodium 13.6, Carbohydrate 8.2, Fiber 2.7, Sugar 2.4, Protein 2.8
ROASTED ASPARAGUS AND YELLOW PEPPER SALAD
This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.
Provided by Kim
Categories Salad Vegetable Salad Recipes Asparagus Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
- Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
- In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
- In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g
SAUTEED ASPARAGUS WITH RED BELL PEPPER AND ONIONS
Make and share this Sauteed Asparagus With Red Bell Pepper and Onions recipe from Food.com.
Provided by rasoiyo
Categories Onions
Time 12m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash asparagus and discard ends, cut into half.
- Cut Red Bell Pepper and Red Onion length wise.
- Heat Olive oil in the pan, Add Asparagus, Red Bell Pepper, Red Onion. Stir couple times until Asparagus are tender.
- Add crushed Red Pepper and grated Black Pepper and Salt.
- Cook for couple more minutes.
- Serve on the plate, sprinkle Parmesan Cheese.
Nutrition Facts : Calories 193.2, Fat 14.3, SaturatedFat 2.1, Cholesterol 0.4, Sodium 42.6, Carbohydrate 13.9, Fiber 6, Sugar 5.5, Protein 6.5
PASTA WITH SHRIMP, ASPARAGUS, AND BELL PEPPERS
Colorful shrimp with asparagus over pasta. Add a salad and garlic bread.
Provided by TerryMac
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp just start to turn pink, 2 to 3 minutes.
- Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
- Serve sauce over fettuccine and garnish with Parmesan cheese.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 47.6 g, Cholesterol 110.1 mg, Fat 22.2 g, Fiber 3.2 g, Protein 20.9 g, SaturatedFat 7.5 g, Sodium 696.9 mg, Sugar 5 g
ROASTED ASPARAGUS AND BELL PEPPER SALAD
In my corner of the world, asparagus is in season and I always look forward to its arrival and recipes for cooking with it. Here's an asparagus salad with a simple vinaigrette in which I chose to roast both the asparagus and bell pepper. From Williams Sonoma as printed in our local newspaper.
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to BROIL.
- ROASTING THE BELL PEPPERS AND ASPARAGUS: Roast the whole bell peppers under the broiler for about 8 minutes. Turn over occasionally to broil evenly.
- Now add the asparagus spears. Continue to broil the peppers until the skin is black but not charred. Keep turning the asparagus spears to evenly broil. *Watch* broiling process carefully! (The asparagus spears will take about 8 minutes to broil, the bell peppers 15 minutes approximately.).
- Remove asparagus spears from oven and set aside. Remove bell peppers to a bowl and cover with a lid. Allow to "sweat" for 10-15 minutes or until the skin peels off easily.
- Once cool enough to handle, core bell peppers and remove skin, stems and any membrane.
- Cut bell peppers into long strips. Cut asparagus spears into 3" pieces.
- Arrange the asparagus spears and bell peppers on a serving platter.
- Whisk together the vinaigrette and spoon over the vegetables. (Vinaigrette can be prepared several hours in advance if you wish.).
- Garnish with the hard boiled egg slices and fresh chervil.
- Cover and refrigerate 1 hour or can be served immediately.
Nutrition Facts : Calories 221.2, Fat 20.1, SaturatedFat 3.1, Cholesterol 70.7, Sodium 35.5, Carbohydrate 7.7, Fiber 3.1, Sugar 3.9, Protein 5
ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR
A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.
Provided by Patrick
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g
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