Marinated Capsicums Peppers Food

MARINATED PEPPERS

Steps:

• Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
• Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
• Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

MARINATED PEPPERS

Steps:

• Preheat oven to 425 degrees. Place peppers on a rimmed baking sheet; rub with 1 tablespoon oil. Roast until peppers are soft and skins have split, 30 to 35 minutes. Transfer peppers to a medium bowl. Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.
• Peel peppers, slice in half lengthwise, and remove ribs and seeds. Cut into 1-inch-wide strips and return to bowl. Add lemon zest and juice, garlic, oregano, salt, pepper, and 3 tablespoons oil and toss.

MARINATED PEPPERS (CAPSICUMS)

Steps:

• To roast the peppers in the oven: Set a rack in the top third of your oven and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Lay the peppers on the baking sheet and broil until their skins are about 90% blackened. Turn them over and broil until they are 90% blackened on all sides.
• To roast the peppers on a Blackstone Griddle: Turn the burner to high and allow the griddle to preheat for 10 minutes. Lay the peppers on the hot griddle and let them cook, undisturbed, until they are about 90% blackened on the bottom. Turn the peppers and continue to cook until they are blackened on all sides. (The peppers can also be roasted on a gas or charcoal grill.)
• Place the hot peppers in a bowl. Cover the bowl with a towel and let stand until cooled to room temperature.
• Add the remaining ingredients to a seperate bowl and whisk to combine.
• Peel the blackened skins from the peppers and remove the stems and seeds. Slice or tear the peppers into strips that are roughly 1-inch thick.
• Drop the strips of pepper into the vinaigrette and stir to coat. Store in a jar or other airtight container for up to 3 weeks. (They'll probably last longer, I'm just being safe here.)

MARINATED ROASTED BELL PEPPERS

Steps:

• Preheat oven to 400°F (200°C).
• Wash and dry your peppers and place them on their side on a rimmed baking sheet.
• Roast in upper third of oven until skin is completely charred and the flesh is soft (alternately, you can use the barbecue.) Make sure you turn the peppers allowing all sides to get black and blistered. This can take between 45-60 minutes.
• While the peppers are roasting, combine the ingredients for the marinade.
• Once the peppers are done, transfer to a heatproof bowl and cover with plastic wrap. Allow to cool for about 30 minutes.
• When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips. Do not rinse your peppers under running water.
• Combine with the marinade and toss gently together.
• Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature.
• Can also be refrigerated for up to a week

MARINATED CAPSICUMS (PEPPERS)

Steps:

• Grill capsicums on hob if you have gas or in the oven until it blackens.
• Cool in a plastic bag.
• Gently peel the black off but do not rinse.
• Slice in long strips.
• Combine capsicum with the thyme, garlic, parsley, bayleaf and spring onion.
• Whisk the remaining ingredients, season well.
• Pour over capsicum and toss well.
• Refrigerate for at least three hours.
• Serve at room temperature.
• Will keep for up to three days in the fridge.