ITALIAN ROASTED PEPPERS IN OLIVE OIL AND GARLIC RECIPES
ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO ...
I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Antipasto Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
- Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
- Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
- Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.
Nutrition Facts : Calories 270.3 calories, CarbohydrateContent 4 g, FatContent 28.2 g, FiberContent 0.8 g, ProteinContent 0.7 g, SaturatedFatContent 3.9 g, SodiumContent 195.5 mg, SugarContent 1.8 g
ROASTED RED PEPPERS WITH GARLIC AND OLIVE OIL RECIPE ...
Roasting intensifies the flavors of vegetables, and red peppers are no exception. You can roast these peppers in the oven or on the grill. However you roast them, just make sure they are cooked until softened but not too charred. You can prepare these peppers through step 2 up to 1 day ahead; cover and chill. Let come to room temperature before serving and drain off excess liquid. Be sure to use very fresh garlic; old garlic will taste bitter and strong.
Provided by MyRecipes
Total Time 1 hours 30 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. Put peppers in a large baking pan and bake until soft when pressed, 40 to 50 minutes. Let cool 10 to 20 minutes to loosen skin.
- Meanwhile, with a mortar and pestle, mash garlic with salt into a paste (or mash garlic with salt with the flat side of a chef's knife, then put into a small bowl). Stir in olive oil to blend.
- Peel, stem, and seed peppers and cut lengthwise into 3/4-inch-wide strips. Arrange peppers on a platter and drizzle with garlic oil, scraping it out of the mortar or bowl to get all the garlic. Serve warm or at room temperature.
- Note: Nutritional analysis is per serving.
Nutrition Facts : Calories 81 calories, CarbohydrateContent 5 g, FatContent 7.2 g, FiberContent 1.2 g, ProteinContent 0.7 g, SaturatedFatContent 1.1 g, SodiumContent 246 mg
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