ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
MARINATED ROASTED PEPPER SALAD
Steps:
- Place bell peppers directly over a gas flame and cook, turning with tongs, until charred all over.
- Wrap each pepper in a paper towel, transfer to a bowl, and cover tightly with plastic wrap. Let stand until cool enough to handle, about 10 minutes, then rub off skins with a paper towel. Do not run peppers under water or you will wash away the flavor. Cut peppers into quarters and remove seeds and veins and discard.
- Transfer to a bowl and toss with oil and vinegar. Season with salt and pepper. Add basil and toss gently to combine. Serve immediately or refrigerate, covered, up to 3 days. If refrigerating, bring to room temperature and wait until just before serving to add basil.
OLIVE AND CELERY SALAD WITH ROASTED RED PEPPERS
Provided by Valerie Bertinelli
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the red peppers, olives, celery and romaine in a large bowl.
- In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve.
ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Categories appetizer
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
- Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
- Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
- Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
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 ROASTED PEPPERS, OLIVES AND CHEESE
This blend of colorful peppers, Greek olives, mozzarella cheese and fresh, fragrant herbs makes a mouthwatering appetizer or salad.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 4h35m
Yield 10
Number Of Ingredients 12
Steps:
- Set oven control to broil.
- Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
- Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place peppers, olives and cheese in glass bowl or jar.
- Shake remaining ingredients in tightly covered container; pour over pepper mixture. Cover and refrigerate at least 4 hours to blend flavors, stirring occasionally.
- Store tightly covered in refrigerator up to 2 weeks.
Nutrition Facts : Calories 120, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg
MARINATED BOCCONCINI AND ROASTED PEPPER SALAD
This colourful salad can be served in the summer time or at Christmas as part of a buffet. It is fast, easy and can be made in advance. Feed 6 or 12, just add more ingredients and adjust the seasonings to taste
Provided by Abby Girl
Categories Very Low Carbs
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Cut peppers into quarters, removing the seeds. Trim the corners off the ends so the pepper lays relatively flat on baking dish (it chars the peppers more evenly!).
- Roast halves under broiler or on grill until skin is blackened, approximately 5 - 8 minutes. (Hint: I usually take each pepper out when done and continue with the rest until all are charred).
- Once removed from the heat, immediately place peppers in a bowl and cover with plastic wrap. Steam for about 10 minutes (this cools the peppers slightly and makes it easier for the peel to fall off). Uncover and peel off charred skins.
- Combine rest of ingredients and chill for at least 2 hours.
Nutrition Facts : Calories 181.3, Fat 13, SaturatedFat 6.8, Cholesterol 39.5, Sodium 315.5, Carbohydrate 4.6, Fiber 0.8, Sugar 1.8, Protein 11.6
MARINATED ROASTED PEPPERS
Mmmmm, so good! I just love roasted peppers! Adapted from A Girl and Her Pig by April Bloomberg. Enjoy.
Provided by Sharon123
Categories Peppers
Time 45m
Yield 2 roasted peppers
Number Of Ingredients 6
Steps:
- Set a cast iron grill pan or griddle over high htat and let it get nice and hot. Put the peppers on their sides on the hot surface.
- Cook, using tongs to rotate and position each one so that all side and the top and bottom get charred, about 20-25 minutes.
- Put the peppers in a medium bowl and cover it tightly with plastic wrap. Let the peppers steam just until they're cool enough to handle, about 20 minutes.
- Remove and discard the plastic wrap. Working over another bowl, cut or pull off pepper stems(which should come away with the cluster of seeds) and discard.
- Tip the opening of the peppers toward the bowl and let any liquid inside pour out. Fish out and discard any seeds in the liquid. Cut the peppers lengthwise in half on a cutting board and trim off all the pale bits inside.
- Cut the peppers lenghthwise in half on a cutting board, and wipe out the seeds. Turn the halves skin side up an;d scrape off the skin with the back of your knife or peel it with your fingers.
- Tear the pepper pieces into irregular strips and add them to the bowl with the pepper juice. Add the garlic and vinegar, then massage the peppers with your hands, stirring and tossing them a bit. Stir it again and with your hands, tossing and rubbing the peppers, until the liquid looks creamy and a little viscous. Tear the basil leaves into big pieces andd stir them inches.
- Eat the peppers right away, when they're still a bit warm, or up to an hour or two later. You can also deep them covered in the fridge for up to 2 days. Let them come to room temperature before serving.
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ITALIAN ROASTED PEPPER SALAD RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
Cuisine ItalianTotal Time 30 minsCategory AppetizerCalories 251 per serving
- Roast the peppers on all sides until charred. Transfer to a bowl and cover tightly with plastic wrap. Allow them to sit at room temperature until cool enough to handle.
- Optional but not needed: in the case of small sweet peppers, you can cut the peppers in half lengthwise and with a pairing knife remove the seeds and the core.
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- Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
- Peel the skin from the peppers (do not rinse under water) and cut into 3/4-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
- Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
- Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.
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