Olive Gardens Marinated Peppers Food

OLIVE GARDEN'S MARINATED PEPPERS

Steps:

• Wash the peppers and roast them whole in a 450 degrees F oven for 10-15 minutes or until the skin blisters and blackens. Immediately transfer to a holding pan and cover sealing with film. Let cool. When cool, peel and core the peppers, eliminating all seeds. Season them with remaining ingredients, cut into strips, serve with toasted bread.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

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

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.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs, and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) saute pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saute for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

MARINATED PEPPERS AND POTATOES WITH OLIVES AND CAPERS

Steps:

• Preheat the oven to 550°F or the highest setting.
• Place the bell peppers in a 9 × 13-inch roasting pan. Drizzle with 1 teaspoon of the olive oil and sprinkle with 1 teaspoon of the salt. Toss well to coat.
• Roast the peppers until the skins begin to blister and peel, about 25 minutes. Transfer the peppers to a bowl and cover tightly with plastic wrap so that no steam escapes. Set aside.
• Place the potatoes in a pot and cover with cold water. Add 2 teaspoons of the salt and bring to a boil. Reduce the heat to low and allow the potatoes to simmer until just tender when pierced with a fork, about 15 minutes. Drain thoroughly and set the potatoes aside to cool.
• Remove the peppers from the bowl and lay them skin side up on a cutting board. Scrape away the skin with a chef's knife and discard. Cut the peppers into 1-inch strips.
• Transfer the peppers and potatoes to a mixing bowl. Add the basil, olives, capers, and the remaining 1 teaspoon salt and 2 teaspoons olive oil and toss to combine. Serve at room temperature.