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.
ROASTED PEPPERS WITH GARLIC AND BASIL
These colorful peppers are great on sandwiches, in pasta dishes, or as part of an antipasto platter. The recipe can easily be doubled, and the peppers can be stored in an airtight container in the refrigerator for up to one week.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 6
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 BASIL
Roasting peppers yields a sweet, smoky flavor, and a silky texture. Mix in some fresh basil, and you have a titillating treat! It's absolutely delicious, plus it contains less than one gram of fat and zero cholesterol. -Tammy Landry, Saucier, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes., Peel off and discard charred pepper skin. Remove stems and seeds. Cut peppers into 1/4-in. strips; place in a bowl. Add basil and garlic; toss to coat. Drizzle with vinegar and sprinkle with salt; toss to coat. Cover and let stand for 30 minutes before serving.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED PEPPERS WITH BASIL
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve, stem and seed 2 red and 2 yellow bell peppers. Broil, cut-side down, until blackened, 5 minutes. Place in a bowl, cover and cool; peel and cut into pieces. Saute sliced garlic in olive oil; drizzle the oil over the peppers. Top with basil, lemon juice, salt and pepper.
Nutrition Facts : Calories 98 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams
BRUSCHETTA WITH ROASTED SWEET RED PEPPERS
This is a fast and easy appetizer or side dish which is colorful and delicious. You'll get compliments. My sons devour this in minutes!
Provided by NDATZ
Categories Appetizers and Snacks Bruschetta Recipes
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat your oven's broiler.
- Slice bread loaf into 1-inch thick portions. Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
- In a medium bowl, mix together roasted pepper, garlic, tomato, basil, and onion. Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 22.7 g, Fat 3.8 g, Fiber 1.6 g, Protein 4.2 g, SaturatedFat 0.7 g, Sodium 358.2 mg, Sugar 2.2 g
ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR
Categories Citrus Herb Pepper Wheat/Gluten-Free Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 6
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.
More about "roasted red peppers with balsamic and basil recipes"
ROASTED RED PEPPERS WITH BASIL RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4/5 (5)Total Time 50 minsCategory Pepper RecipesCalories 84 per serving
- Heat the oven to 220°C/ 200°C fan/ gas 7 and line a roasting tin with non-stick baking paper. Cut each pepper in half lengthways through the stalk, then scoop out and discard the seeds and membrane. Put the peppers cut-side up in the prepared baking tray and divide the garlic, tomatoes, thyme leaves and capers between them. Drizzle with oil, then season with salt and pepper and roast for 30 minutes.
- Add a drizzle of balsamic vinegar to each pepper and roast for a further 10-15 minutes until caramelised and tender. Or serve while still warm, scattered with fresh basil.
BALSAMIC ROASTED RED PEPPER BASIL HUMMUS - STRENGTH …
From strengthandsunshine.com
BALSAMIC AND BASIL MARINATED SKIRT STEAK WITH ROASTED …
From keeprecipes.com
GRILLED BALSAMIC CHICKEN CAPRESE SANDWICH WITH FRESH …
From amycaseycooks.com
ROASTED RED PEPPERS WITH BASIL OIL, CAPERBERRIES, AND BALSAMIC
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- If you have a gas stove-top, heat 3 burners to high. Place the bell peppers directly on the flames and cook, turning the peppers from side to side and top to bottom, for 5 to 6 minutes, or until they are blackened and charred on all sides. You want to char the pepper skins but not cook or dry out the peppers. Alternatively, place the bell peppers on a baking sheet under the broiler for 5 to 6 minutes, following the directions above. Or place on a hot outdoor gas or charcoal grill, following the directions above.
- Remove the peppers from the heat and put them in a brown paper bag; seal and let them steam in the bag for 5 minutes. Remove from the bag and peel, core, deseed, and cut off the inner ribs. Cut the peppers into ½-inch strips. The peppers can be made a day ahead of time; place in a tightly sealed bag and refrigerate.
- Arrange the peppers on a serving plate and drizzle the basil oil and vinegar on top. Sprinkle the caperberries around the plate and top with the shredded fresh basil.
ROASTED RED PEPPERS WITH BALSAMIC AND BASIL – RECIPES NETWORK
From recipenet.org
5/5
ROASTED RED PEPPERS WITH BASIL - FIND ALL RECIPE
From findallrecipe.com
WARM LENTIL SALAD WITH ROAST CHERRY TOMATOES & RED PEPPER …
From waitrose.com
BALSAMIC ROASTED RED PEPPER SAUCE RECIPES ALL YOU NEED IS …
From stevehacks.com
ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR
From plain.recipes
ROASTED RED PEPPER AND TOMATO BASIL BISQUE - RECIPE DETAILS
From fatsecret.com
ROASTED TOMATO AND VEGETABLE PASTA SAUCE: DIRECTIONS, CALORIES ...
From fooducate.com
ROASTED RED PEPPER CHICKEN SALAD WITH BALSAMIC DRESSING
From ohsweetbasil.com
25 TEMPTING ITALIAN CHICKEN PASTA RECIPES TO TRY TONIGHT
From happymuncher.com
ROAST CHICKEN WITH COUSCOUS ROASTED RED PEPPERS AND BASIL RECIPE
From findallrecipe.com
RUSTIC ROASTED RED PEPPERS | KAISER PERMANENTE
From about.kaiserpermanente.org
ROASTED RED PEPPERS WITH BALSAMIC AND BASIL RECIPES
From tfrecipes.com
You'll also love