ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
CIAO BELLA ROASTED RED PEPPERS
This is a staple in our home. Passed down from my Mom and so simple to make. Roasted red pepper in a jar are so expensive and this is a great way to save. You can also freeze the peppers after they have been roasted and before you season them. Just wrap in plastic wrap. Then when you need to make this, you simply defrost and season. This comes in handy when red peppers are on sale and abundant. We eat this on Italian bread, focaccia or even crackers. Usually we serve it as an antipasto. But I love to have it for lunch with a side salad. Enjoy!
Provided by Anna Sciancalepore Antoniello @CiaoBella
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place red peppers on a baking sheet. Bake turning occasionally until charred on all sides, about 45 minutes to 1 hour.
- Once charred place in a bowl and cover with plasitc wrap for 15-20 minutes. The steam will allow skin to be removed easier.
- Remove skin and seeds. Cut peppers into strips. Add olive oil, capers, salt, pepper and garlic powder. Refrigerate until ready to serve. Taste best at room temperature. Serve with Italian bread, focaccia or crackers.
ROASTED CHICKPEAS
Provided by Alton Brown
Time 9h10m
Yield 4 to 6 appetizer servings
Number Of Ingredients 5
Steps:
- Place the chickpeas in a medium bowl and cover with 2 inches of water. Soak overnight.
- Heat the oven to 400 degrees F.
- Drain the chickpeas, return to the mixing bowl, and set aside. Place 1/4 cup vinegar, mustard, and 1 teaspoon salt into a small lidded container and shake vigorously to combine. Add the olive oil and shake to combine. Pour the dressing over the chickpeas and toss to combine. Spread the chickpeas on a half sheet pan and roast until the chickpeas are deep golden brown and crunchy, tossing every 15 minutes, for 60 to 65 minutes. Remove from the oven, return to the mixing bowl, add the remaining vinegar and salt, and toss to combine. Transfer back to the sheet pan and spread out to cool completely before serving as a snack.
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