MARINATED PEPPERS
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Provided by Angela
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h15m
Yield 3
Number Of Ingredients 9
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.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g
MARINATED RED PEPPERS
These are a delicious substitute for pickles on a relish tray. They also work well added to a lettuce salad. These can also be packed into sterile containers and sealed for later use.
Provided by Julie P.
Categories Appetizers and Snacks Seafood
Time 8h40m
Yield 40
Number Of Ingredients 8
Steps:
- In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.
- Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 11.9 g, Cholesterol 1 mg, Fat 11.1 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.7 g, Sodium 391.4 mg, Sugar 11.2 g
MARINATED PEPPERS
Serve this antipasto dish as part of an appetizer table at your next gathering.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
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.
Nutrition Facts : Calories 31 g, Fat 2 g, Protein 1 g
MARINATED PEPPERS
There are so many great ways you can use this delicious jar of marinated roasted peppers. Eat them right out of the jar, serve them as part of an antipasti platter, have them on a sandwich or spoon them onto some toasted crusty bread. They are so versatile and colorful! Be sure to use an assortment of peppers here, if possible!
Provided by Food Network Kitchen
Categories condiment
Time 4h
Yield about 1 1/2 cups of marinated peppers
Number Of Ingredients 8
Steps:
- Preheat the oven to 450˚ F. Put the peppers on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast until the skins are charred in spots and the peppers are tender, 20 to 30 minutes (the Italian peppers may be done before the bell peppers). Remove the peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam so the skins loosen, at least 20 minutes.
- Carefully peel the skins off the peppers, scraping away any stuck bits using a paring knife. Lay the peppers flat on a cutting board and tear them open like a book; remove the stems and scrape away the seeds, then tear the peppers into long strips, about 1 1/2 inches wide. Transfer the strips to a medium bowl.
- Add the remaining 1/4 cup olive oil, the vinegar, oregano, basil, garlic and a big pinch of salt to the peppers; toss. Transfer to a small jar and refrigerate at least 3 hours or up to 1 week.
MARINATED ROASTED RED PEPPERS
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 AND MARINATED BELL PEPPERS
While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter with the vinaigrette drizzled over the top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
- In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.
MARINATED ROASTED RED PEPPERS
Active time: 25 min Start to finish: 1 1/2 hr
Yield Makes 6 servings
Number Of Ingredients 5
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. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
- Whisk together remaining ingredients in a bowl and add peppers, tossing to coat. Marinate at room temperature, tossing occasionally, at least 1 hour.
GARLIC-RED PEPPER MARINADE
Probably my favorite marinade for pork. I got this recipe from Food & Wine a very long time ago. It's a staple during grilling season.
Provided by P48422
Categories Low Protein
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Use immediately or cover tightly and refrigerate for up to a week.
- For beef, pork and all poultry.
MARINATED RED PEPPERS WITH CUMIN
This recipe is adapted from a magazine feature about simple Spanish tapas. While the original called for serving the peppers with manchego cheese, you can probably find infinite uses for these. For a simple lunch, we used these as a sandwich filling with slices of cucumber and tomatoes stacked between slices of country bread spread with goat cheese. Don't forget to season with fresh ground pepper and sea salt.
Provided by Chef Lumiere
Categories Lunch/Snacks
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine oil, cumin, garlic, salt and pepper. Let stand 2 hours or refrigerate overnight.
- Broil the peppers on a baking sheet lined with foil. Turn the peppers periodically until all sides are blackened. Place the peppers in a bowl and cover with plastic wrap (or place the peppers inside a paper bag). Let steam 15 minutes or so. Skins should slip off easily. Remove seeds. Slice peppers lengthwise.
- Combine oil marinade and peppers in a glass bowl or jar. Let peppers absorb flavors for 1 hour or for a couple days in refrigerator.
- Serve as part of an antipasto plate or with goat cheese and sliced baguette.
Nutrition Facts : Calories 147.1, Fat 13.9, SaturatedFat 1.9, Sodium 293.9, Carbohydrate 6.2, Fiber 1.9, Sugar 3.8, Protein 1.1
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