ROASTED PEPPERS AND GARLIC RECIPES

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ROASTED PEPPERS WITH GARLIC AND HERBS RECIPE | MARTHA STEWART



Roasted Peppers with Garlic and Herbs Recipe | Martha Stewart image

This side pairs well with London broil, lamb burgers, or grilled chicken.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Number Of Ingredients 6

4 bell peppers (red, yellow, or orange), halved and seeded
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon dried oregano
Coarse salt and ground pepper
Fresh basil leaves, torn

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.

Nutrition Facts : Calories 97 g, FatContent 7 g, FiberContent 2 g, ProteinContent 1 g

ROASTED PEPPERS WITH GARLIC RECIPE | EPICURIOUS



Roasted Peppers with Garlic Recipe | Epicurious image

This recipe can be prepared in 45 minutes or less but require additional sitting time. These peppers get even better when made ahead because the flavors develop more fully over time.

Provided by EPICURIOUS.COM

Yield Serves 6

Number Of Ingredients 4

2 red bell peppers
2 yellow bell peppers
1 large garlic clove
2 tablespoons extra-virgin olive oil

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.

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