Roasted Peppers With Capers And Olives With A Balsamic Vinaigrette Food

BALSAMIC, PEPPER & OLIVE BRUSCHETTA

Steps:

• Heat oven to 425ºF.
• Heat dressing in large skillet on medium heat. Add garlic; cook and stir 1 min. Add peppers and water. Bring to boil; cover. Simmer on low heat 20 min. or until peppers are tender, stirring occasionally.
• Meanwhile, place bread slices in single layer on baking sheet. Bake 10 min. or until deep golden brown.
• Add olives and capers to pepper mixture; cook and stir 1 min. or until heated through. Spoon onto toast slices; sprinkle with parsley.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

BALSAMIC VINAIGRETTE

Steps:

• In a medium bowl whisk together the vinegar, mustard, shallot, hot pepper sauce and salt. continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste, and adjust the seasoning. Use within an hour or so of completion.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY

Steps:

• Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
• Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
• Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.

ROASTED FRENCH VEGETABLES IN HOT BALSAMIC AND OLIVE OIL DRESSING

Steps:

• Pre-heat oven to 250°C or 475°F.
• You need a very strong and rigid roasting tin, one that will not bend in high heat.
• Place all your prepared vegetables into the roasting tin. The vegetables should be roughly the same size so they cook evenly.
• Mix together your balsamic vinegar and olive oil. Season the dressing well with salt, preferably sea salt and freshly ground black pepper.
• Add the capers.
• Pour the dressing over the vegetables and then very carefully give them a stir with a wooden spoon.
• Roast them in a pre-heated HOT oven for about 30-45 minutes or until they are all charred at the edges, are soft but NOT too mushy - they should still hold their shape!
• Serve alongside your main meal, or use for lasagne, pasta & pasta bakes, hot salads and also couscous salads -- the list is endless!
• They can be frozen as soon as they are cool in zip-lock bags or rigid plastic containers.
• P.S. Keep the fennel bulb fronds of greenery as a lovely garnish.

RED PEPPERS MELTED WITH BALSAMIC VINEGAR

Steps:

• Heat a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt.
• Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry.
• Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm.

CAPERS IN BALSAMIC VINEGAR

Steps:

• Heat the oil in a pan and add the onion and fry over low heat until translucent, about 15 minutes.
• Add the garlic and fry for 1 minute.
• Increase the heat and cook the onion and garlic for 5 minutes or until it starts to brown.
• Add the sugar and cook for 15 minutes until onion is caramelised.
• Add the capers and vinegar and bring to the boil then reduce and simmer until the liquid is sort of syrupy.
• Rinse a glass jar with boiling water and dry in a warm oven.
• Spoon in the capers and liquid and seal.
• Store for up to 3 months and refrigerate after opening.