Provencal Roasted Bell Peppers With Garlic Heads Recipes

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.

Steps:

• Lay roasted red pepper pieces on a serving plate. Sprinkle with remaining ingredients and serve.

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.

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.

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.

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.

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.