Provencal Roasted Bell Peppers With Garlic Heads Food

EPIC ROASTED BELL PEPPERS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Cut the peppers into wide strips or quarters. Toss them with olive oil, oregano, kosher salt and pepper.
• Line a baking sheet with parchment paper. Place the peppers on the baking sheet and roast 25 to 30 minutes until tender. Store any leftovers refrigerated for up to 4 days.

ROASTED PEPPERS RECIPE (TWO WAYS!)

Steps:

• Turn your gas burner to medium. Put a bell pepper directly over the flame. Grill, turning around regularly with a pair of tongs, until the pepper is charred and very soft (about 15 minutes or so). You can use more than one gas burner if you like to cook several peppers at once. (Be sure to maintain a safe distance from the heat source).
• Heat the oven on to 450 degrees F. Arrange the peppers in one single layer on the pan. Roast on the center rack of your heated oven for anywhere from 25 to 40 minutes, turning the peppers around occasionally to make sure they soften and char well on all sides. (You can also choose to broil the peppers, but you'll want to watch them carefully as they broil).
• When the peppers are fully roasted, immediately transfer them to a heat-safe bowl and cover tightly with plastic wrap to trap the steam. Set aside for 10 to 15 minutes or so until they are cool enough to handle. This will help you peel them easily.
• When the peppers are cool enough to handle by hand, uncover the bowl. Handling one pepper at a time, hold from the top (by the stem), poke a small hole to release any liquid from within the peppers. Peel and discard the charred skin(this will be a bit messy). Slice the pepper open and scrape the seeds. Discard the seeds.
• As an easy appetizer, arrange the sliced peppers on a platter and add some burrata or mozzarella and seasonings of your choice (I used garlic and crushed red pepper flakes). Add some sliced rustic bread to serve along.
• You can use your roasted peppers immediately. To marinate them for later, slice the roasted and peeled peppers up into strips and put them in a glass jar. Pour some good extra virgin olive oil on top to cover the peppers (I like to add sliced garlic, a pinch of kosher salt, and some crushed pepper flakes for flavor). Seal the jar shut and store in the fridge. They will keep for 1 to 2 weeks.

ROASTED PEPPERS WITH GARLIC

Steps:

• Preheat broiler.
• Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered, 8 to 12 minutes. (Alternatively, lay whole peppers on their sides on racks of burners of a gas stove and turn flames on high. Char peppers, turning them with tongs, until skins are blackened, 5 to 8 minutes.)
• Transfer roasted peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and cut each quarter lengthwise into 2 or 3 strips. Thinly slice garlic and in a bowl toss with peppers, oil, and salt to taste. Marinate peppers, covered and chilled, at least 3 hours and up to 3 days.

SPICY AND SWEET GARLIC ROASTED RED PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• Layer the chiles, bell peppers, garlic and olive oil in a very large, shallow baking dish.
• Cover with aluminum foil and bake until the peppers are soft, about 45 minutes.
• Uncover and continue baking until peppers are just slightly charred and very soft, about another 45 minutes.
• Store in refrigerator.

PROVENCAL ROASTED BELL PEPPERS WITH GARLIC HEADS

Steps:

• Take each head of garlic (with all the cloves) and only remove some of the loose, papery skin on the outside. Then with a sharp knife cut off the pointy tops of the heads so the top of the cloves are exposed.
• Cut the peppers into thick strips, removing the seeds and ribs as you cut.
• Put the coloured pepper strips in an oven dish, and arrange the heads of garlic in between.
• Drizzle with the olive oil and sprinkle with salt. (Ile de Sel is a lovely salt).
• Make sure each head of garlic has enough olive oil on it.
• Roast in a preheated oven (180 degC) for about 40 - 45 minutes, OR until the peppers and garlic are soft. The tops of the garlic heads will have burned just a little because of the papery skins.

ROASTED BELL PEPPERS

Steps:

• Turn on the broiler in the oven. (For those of you in the UK, set the grill to highest setting) Put one shelf at the lowest level and the other shelf at the highest level.
• Cut off the top of the garlic bulb and discard. Put the bulb in a small ramekin, drizzle the 2 teaspoons olive oil over the top, and cover with foil. Place on the bottom shelf of the oven. Set the timer for 45 minutes.
• In the meantime, slice off the tops of the peppers, slice in half lengthwise and in half, lengthwise again, so that you have four long pieces of pepper. Lay flesh side down on a baking sheet.
• Place under the broiler/grill until the skins have turned bubbly and black, about 20-30 minutes. The blacker the skin is, the easier it will be to peel them.
• Remove the peppers to a brown paper bag(lunchbag type) or to a bowl covered with cling film, to steam for about 10 minutes.
• Check on the garlic. It should be soft enough for you to sqeeze the pulp out. If not, return to oven for another 5-10 minutes. Squeeze the pulp out into a medium bowl and set aside.
• Remove the peppers from the brown bag or bowl to a cutting board. Carefully peel the blackened skin from the peppers and discard.
• Put the peppers, basil, oregano and salt (and pine nuts, if using) into the bowl with the garlic. Using your fingers, gently mix together until well combined, adding more seasonings to suit your taste. Transfer mixture to jar.
• Pour olive oil over peppers until covered. Place lid on jar and leave to sit about 1-2 hours. Stir peppers and store in fridge for up to 3 weeks. If oil solidifies, remove from fridge 30 minutes prior to consuming.
• Enjoy!

ROASTED RED PEPPERS WITH GARLIC

Steps:

• Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
• Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Transfer pepper mixture to platter. Sprinkle with parsley and serve.

ROASTED PEPPERS WITH GARLIC AND BASIL

Steps:

• Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
• Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
• Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.

ROASTED PEPPERS WITH GARLIC AND HERBS

Steps:

• Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.