ROASTED PEPPERS AND ASPARAGUS RECIPES

Name: Grilled or Oven Roasted Bell Peppers and Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 bunch fresh asparagus; 1 yellow bell pepper, cut into thin strips; 1 orange bell pepper, cut into thin strips; 1/2 cup butter, melted (or can use olive oil); 1/2 teaspoon red pepper flakes (or to taste); 3 garlic cloves, minced; 1 tablespoon instant minced onion; 1/4 teaspoon salt (to taste); 1/4 teaspoon fresh ground black pepper

GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS RECIPE ...

Grilled or Oven Roasted Bell Peppers and Asparagus Recipe ... image

Make and share this Grilled or Oven Roasted Bell Peppers and Asparagus recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 bunch fresh asparagus
1 yellow bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
1/2 cup butter, melted (or can use olive oil)
1/2 teaspoon red pepper flakes (or to taste)
3 garlic cloves, minced
1 tablespoon instant minced onion
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper

Steps:

Fire up the grill or preheat oven to 400 degrees.
Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
Line a cookie sheet with foil.
Trim asparagus and cut off hard ends.
Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
Coat vegetables with salt and fresh ground black pepper.
Dirzzle butter sauce over vegetables. Toss to coat evenly.
Bake for 20 minutes or until asparagus is just tender, but still crisp.

Nutrition Facts : Calories 242.1, FatContent 23.3, SaturatedFatContent 14.6, CholesterolContent 61, SodiumContent 312, CarbohydrateContent 8.6, FiberContent 2.3, SugarContent 2.7, ProteinContent 2.4

ASPARAGUS SALAD WITH ROASTED BELL PEPPERS RECIPE - JOSEPH ...

Asparagus Salad with Roasted Bell Peppers Recipe - Joseph ... image

This simple, vibrant salad depends on best-quality olive oil and balsamic vinegar; they combine with the sweet pepper juices to make a fruity dressing. Be sure to serve the dish warm.Plus: More Vegetable Recipes and Tips

Provided by Joseph Keller

Yield 8

Number Of Ingredients 7

Ingredients

2 medium red bell peppers, halved lengthwise
2 medium yellow bell peppers, halved lengthwise
1/4 cup extra-virgin olive oil, plus more for brushing
2 garlic cloves, minced
Salt and freshly ground pepper
1 1/2 pounds asparagus, trimmed and cut into 3-inch lengths
1 tablespoon balsamic vinegar

Steps:

Preheat the oven to 400°. Brush the pepper skins lightly with olive oil and set them, cut side down, on a baking sheet. Bake the peppers for about 15 minutes, or until the skins are blistered. Remove the skins and seeds and cut the peppers into long thin strips. In a bowl, combine the roasted peppers with the 1/4 cup of olive oil and the garlic and season with salt and pepper.
In a large pot of boiling salted water, cook the asparagus until just tender, about 4 minutes. Drain the asparagus; refresh under cold running water. Pat the asparagus dry with paper towels.
Preheat the oven to 450°. Spread half of the roasted peppers in a baking dish. Arrange the asparagus over the roasted peppers and season with salt and pepper. Top with the remaining roasted peppers and spoon the dressing on top. Bake for about 15 minutes, or until bubbling. Drizzle with the balsamic vinegar and serve warm.

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