Best Garlic Red Pepper Marinade Recipes
MARINATED PEPPERS
Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.
Provided by Angela
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h15m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
- Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
- Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
Nutrition Facts : Calories 204.5 calories, Carbohydrate 8 g, Fat 19 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 5.2 mg, Sugar 4.3 g
MARINATED ROASTED RED PEPPERS
Bell peppers are roasted largely to remove the skins, which makes the vegetables supple and almost silky and perfect for marinating in a fragrant mix of oil, garlic, and basil. (This works for orange and yellow peppers, too, but not for green, because the skin is too thin.) Many recipes call for cutting the peppers into pieces lengthwise and roasting under the broiler, but it can be difficult to make the pieces flat enough to blacken evenly. It's easier to roast them right on the stove, over a gas burner, turning with tongs as each side blackens. Serve the marinated pieces as part of an antipasto with bread, cheese, olives, and cured meats, or toss them into pastas or over a pizza.
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- Roast Place bell peppers directly over a gas flame and cook, turning with tongs, until charred all over.
- Steam and peel Transfer to a bowl and cover tightly with plastic wrap. Let stand until cool enough to handle, about 10 minutes, then rub off skins with a paper towel. (Do not run peppers under water, or you will wash away the flavor.) Remove seeds and veins and discard.
- Marinate Slice peppers into 1-inch-wide strips. Transfer to a bowl and toss with oil, vinegar, and garlic. Season with salt and pepper, and toss with basil. Serve immediately, or refrigerate, covered, up to 3 days. If refrigerating, bring to room temperature and wait until just before serving to add basil.
MARINATED PEPPERS
There are so many great ways you can use this delicious jar of marinated roasted peppers. Eat them right out of the jar, serve them as part of an antipasti platter, have them on a sandwich or spoon them onto some toasted crusty bread. They are so versatile and colorful! Be sure to use an assortment of peppers here, if possible!
Provided by Food Network Kitchen
Categories condiment
Time 4h
Yield about 1 1/2 cups of marinated peppers
Number Of Ingredients 8
Steps:
- Preheat the oven to 450˚ F. Put the peppers on a parchment-lined baking sheet and drizzle with 1 tablespoon olive oil. Roast until the skins are charred in spots and the peppers are tender, 20 to 30 minutes (the Italian peppers may be done before the bell peppers). Remove the peppers to a large bowl and cover tightly with plastic wrap. Let the peppers steam so the skins loosen, at least 20 minutes.
- Carefully peel the skins off the peppers, scraping away any stuck bits using a paring knife. Lay the peppers flat on a cutting board and tear them open like a book; remove the stems and scrape away the seeds, then tear the peppers into long strips, about 1 1/2 inches wide. Transfer the strips to a medium bowl.
- Add the remaining 1/4 cup olive oil, the vinegar, oregano, basil, garlic and a big pinch of salt to the peppers; toss. Transfer to a small jar and refrigerate at least 3 hours or up to 1 week.
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