Best Garlic Roasted Peppers Recipes

ROASTED PEPPERS WITH GARLIC AND HERBS

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.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
• Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
• Heat a grill to high.
• Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
• Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

TOMATO SOUP WITH ROASTED PEPPERS, GARLIC AND ONIONS WITH GRUYERE GRILLED CHEESE CROUTONS

Steps:

• Preheat the oven to 425 degrees F.
• For the soup:
• Place the onions on a baking sheet and dress lightly with EVOO, and season liberally with the thyme and salt and pepper. Dress the garlic with EVOO, salt and pepper, and then wrap the garlic in foil and fold edges over to secure a pouch. Roast the onions until tender and golden, 30 minutes, turning once. Roast the garlic until very soft, 35 to 40 minutes.
• Char the peppers over an open flame on the stovetop or under a hot broiler (once the onions and garlic are removed). Place the charred peppers in a bowl, cover and cool to handle. Wipe away the pepper skins with a towel. Seed and coarsely chop.
• Cool the garlic to handle, and then squeeze the garlic cloves away from the skins and into a food processor bowl. In two batches, add the onions, garlic, peppers, stock and tomatoes. Puree until fairly smooth. Add the puree to a pot with the passata and season with the herbes de Provence and add the torn basil. Heat the soup through and simmer to thicken a little and combine flavors, about 20 minutes. Adjust the salt and pepper. Cool and refrigerate for a make-ahead meal.
• For the grilled cheese croutons:
• To serve, heat the soup over medium heat and preheat a griddle pan over medium heat. Butter all the bread on one side with the softened butter. Make the cheese sandwiches with the buttered sides facing out. Grill the sandwiches until golden and crisp on each side. Dice into bite-size squares. Serve the soup in shallow bowls and top each with a few grilled cheese croutons.

ROASTED CAULIFLOWER WITH GARLIC & RED PEPPERS

Steps:

• Line a cookie sheet with Aluminum foil.
• Set the oven at 450.
• Cut Cauliflower into bite sized pieces.
• Cut garlic into chunks (don't mince it or it will burn).
• Cut red pepper into 1" squares.
• Put all the vegetables on cookie sheet.
• Sprinkle with spices, drizzle with oil. Use your hands to make sure all is coated lightly with oil.
• Bake for 20 min turn once at halftime.

ROASTED PEPPERS WITH GARLIC AND BASIL

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 RED PEPPERS WITH GARLIC

Steps:

• Preheat oven to 450°F. Toss peppers with 1/4 cup olive oil in bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes.
• Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl. Tear each pepper lengthwise into 6 strips. Transfer pepper strips to heavy large skillet. Strain liquid from bowl into skillet. Add garlic, vinegar, and 2 tablespoons extra-virgin olive oil to skillet. Simmer over medium heat until liquid becomes syrupy, stirring frequently, about 25 minutes. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
• Transfer pepper mixture to platter. Sprinkle with parsley and serve.

ROASTED PEPPERS WITH GARLIC

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.

GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND SMOKED PAPRIKA

Steps:

• Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
• Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
• *Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.

PENNE WITH ROASTED TOFU, PEPPERS AND SPINACH IN GARLIC SAUCE

Steps:

• FOR TOFU:.
• Preheat oven to 450°F.
• Combine soy sauce or tamari and sesame oil in a medium bowl.
• Stir cubed tofu into mixture and toss to coat. Marinate at least 20 minutes, up to 2 hours.
• Spread tofu in a single layer in a baking dish. Bake 25 minutes, or until golden brown all over, tossing with spatula halfway through cook time.
• Let tofu cool, up to 24 hours.
• FOR PENNE AND VEGGIES:.
• Bring a large pot of salted water to boil for the pasta.
• Heat olive oil in a large skillet over medium heat. Add red pepper and saute until tender (about 5 minutes).
• Stir in garlic and red pepper flakes and cook for 2 minutes, stirring often.
• Add spinach, vegetable stock and salt and cover pan. Cook about 2 minutes, until spinach is wilted but still bright green.
• Uncover, stir in tofu and continue to cook on low heat, stirring often, while the penne cooks.
• Drain pasta and stir in tofu and veggies.
• Top with grated parmesan if desired.

PIZZA WITH ROASTED GARLIC, BELL PEPPERS AND TWO CHEESES

Steps:

• Preheat oven to 375°F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool.
• Using fingers, squeeze out roasted garlic cloves into food processor; add sun-dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun-dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
• Preheat oven to 450°F. Place crust on baking sheet or pizza pan. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.
• Bake pizza until crust is golden brown and cheese bubbles, about 8 minutes. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

HEIRLOOM TOMATO SALAD WITH ROASTED-GARLIC VINAIGRETTE AND CHèVRE-STUFFED PIQUILLO PEPPERS

Steps:

• For the vinaigrette: Preheat the oven to 400°F. Put the garlic cloves on a square of aluminum foil. Add the 1 teaspoon olive oil and season with salt and pepper; toss to coat. Seal the foil around the garlic to make a package and bake until the garlic is tender, about 40 minutes. On a cutting board, mash the garlic to a paste with the side of a chef's knife. In a small bowl, whisk together the vinegar, shallot, mustard, and garlic paste. Whisk in the 1/3 cup olive oil. Season with salt and pepper.
• Without tearing the piquillo peppers, remove the seeds with your finger. In a small bowl, combine the goat cheese, finely chopped pecans, chives, parsley, and mashed garlic. Stuff the peppers with the seasoned goat cheese, dividing it evenly.
• Core the tomatoes and cut them into large wedges or chunks. Put them in a large bowl and add the basil leaves, tearing them into smaller pieces. Add half of the dressing and toss well. Add the mixed lettuces and coarsely chopped pecans and toss again, adding more dressing as needed to coat the greens lightly. Taste for seasoning. Divide the tomato salad and the stuffed peppers among 6 large plates and serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or another young and crisp white wine.

GARLIC INFUSED CHICKEN, EGGPLANT AND ROASTED RED PEPPERS STACKS

Steps:

• Preheat oven to 425. Season chicken and eggplant with salt and pepper, set chicken aside.
• In a medium pot and add diced tomatoes, paste, olives, honey, oregano, parsley and salt and pepper to taste. Bring to a boil and let simmer uncovered.
• In a small pot heat oil then fry the garlic slices to a golden color. Remove and set garlic aside.
• Brush eggplant with the garlic infused oil and place on a non stick sheet pan. Bake to brown both sides. About 10 minutes per side. Remove from oven and set aside. Or pan fry to brown both sides.
• Lower oven to 350 degrees.
• Meanwhile In a fry pan heat 2 tablespoons of the garlic infused oil over medium high heat, when hot brown chicken pieces. 1-2 minutes per side. Remove and set aside. Will not be cooked through at this point.
• Add the basil to the sauce.
• Oil a casserole dish with the garlic infused oil and spoon 1 cup sauce into casserole dish.
• Place the chicken slices in casserole dish, top with eggplant rounds, arrange the roasted red peppers over the eggplant top with the cheese. Spoon sauce over the cheese.
• Sprinkle with Parmesan.
• Bake 20 minutes.
• Garnish with the fried garlic.

GRILLED EGGPLANT AND BELL PEPPERS WITH ROASTED-GARLIC OIL

Steps:

• Prepare barbecue (medium-high heat). Place eggplant rounds and peppers on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place vegetables on grill and cook until tender and golden, about 4 minutes per side.
• Arrange vegetables on platter. Drizzle with 2 tablespoons (or more) Roasted-Garlic Oilepi:recipelink; sprinkle with salt and pepper. Serve vegetables warm or at room temperature.

RIGATONI WITH RED PEPPERS AND ROASTED GARLIC-TOMATO CREAM SAUCE

Steps:

• Pre-heat oven to 425 degrees. In a large mixing bowl, add 1 can of whole peeled tomatoes and 3/4 of liquid inside. Crush tomatoes gently in your hands. Then smash six cloves of garlic with blunt end of your knife and toss into bowl. Peel one yellow onion and cut into large chunks before adding to bowl. Next, chop one vine-ripened tomato into large chunks and toss into bowl. Then add 1/2 cup olive oil and season with 1 teaspoon oregano, 1 teaspoon crushed red chili flakes, 2 teaspoons salt, and 1 teaspoon black pepper. Add 1/2 tablespoon sugar, and 1/2 tablespoon balsamic vinegar, and mix well until all ingredients are coated with oil. Then pour into large roasting pan and roast in 425 degree oven for about 45-50 minutes or until slightly charred. In the meantime, bring about six to seven cups of water to a boil in a large pot. Season liberally with salt (about 3 to 4 teaspoons). Add 3 cups of rigatoni pasta and boil for about 10-12 minutes or until al dente. While pasta is boiling, thinly slice kielbasa sausage (about 1 cup), and 1 red bell pepper and set aside. Then drain cooked pasta in a colander and drizzle with olive oil to prevent sticking. Set aside. Once tomato sauce has roasted, transfer ingredients to a blender or food processor and add a handful of basil leaves. Process until smooth and creamy, then reserve. In a large wok or pot, over medium high heat, add 1 tablespoon of olive oil. Toss in sliced red peppers, season with a pinch of salt, and cook for three to five minutes before adding kielbasa. Toss well and cook until peppers have softened and kielbasa has browned. Then add pasta and toss well before folding in the roasted garlic-tomato sauce. Add 1/4 cup grated parmesan and toss, then sprinkle one extra tablespoon parmesan and a handful of chopped basil over the top. Serve immediately.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving. Heat a grill to high. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds. Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

PAILLARDS OF CHICKEN WITH ROASTED GARLIC, PEPPERS AND CROUTONS

Steps:

• Roast the bell peppers over a gas flame or under a broiler until charred on all sides. Place in a bowl and cover tightly with plastic wrap. Let stand for 10 minutes. Peel, stem, core, seed and derib the peppers. Cut them into 1-inch cubes and set aside.
• Preheat the oven to 375 degrees. Place the garlic heads in a small casserole dish with a lid. Drizzle with 2 teaspoons of the olive oil. Cover and roast until garlic is soft, about 1 hour 10 minutes. Set aside, covered.
• Meanwhile, place the chicken between 2 sheets of plastic wrap and pound to a 3/8-inch thickness. Heat the remaining 1/2 teaspoon of the olive oil in a large nonstick skillet. Add the chicken, in batches if necessary, and saute until cooked through, about 2 minutes per side.
• Remove the chicken from the pan, season with 1/2 teaspoon salt and set aside. Add the glaze to the skillet and cook until thickened slightly, about 1 minute. Return the chicken to the pan and coat with the glaze. Season with salt and pepper to taste. Keep warm.
• Place the bread rounds on a baking sheet and bake at 375 degrees until light brown and crisp. Place 1 chicken paillard on each of 4 plates, spooning the glaze on top. Garnish with some of the roasted peppers and 1 head of roasted garlic. Place the croutons beside the chicken and serve immediately.

PASTA WITH SARDINES, ROASTED RED PEPPERS AND GARLIC

Steps:

• Bring a pot of water to a boil, add 1 tbsp olive oil. Once boiling add pasta and cook to desired doneness.
• In a medium sized skillet melt the butter on medium heat. Once melted add chicken stock.
• Slice roasted red pepper into strips and chop the clove of garlic.
• Add horseradish to the pan and mix. Let the liquid reduce slightly and add remaining ingredients. Simmer the sauce until reduced a little more.
• Once pasta has cooked, drain and add a little olive oil so as not to stick.
• Add pasta to the sauce, take off the heat and mix to coat.
• Enjoy.

GRILLED EGGPLANT AND FRESH MOZZARELLA ON CIABATTA WITH ROASTED RED PEPPERS, GARLIC MAYONNAISE, FRESH BASIL AND ARUGULA

Steps:

• Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.Heat a grill to high. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds. Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.
• Recipe courtesy Bobby Flay

OLIVE TAPENADE CRUSTED CHICKEN AND QUINOA WITH ROASTED GARLIC, ROASTED RED PEPPERS AND BASIL

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.
• In a blender or food processor, combine all the olives, parsley, capers, thyme, and anchovies. Process until mixture forms a thick paste. Place chicken on prepared baking sheet. Top only 4 of the 8 chicken pieces with the olive tapenade mixture. Season the other 4 of the 8 chicken pieces with salt and pepper, to taste. Wrap garlic cloves in foil and place alongside chicken. Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender.
• Meanwhile, cook quinoa according to package directions. When liquid is absorbed, fold in red peppers, about 1/3 of the roasted garlic cloves and basil and season, to taste, with salt and black pepper.
• Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and extra garlic cloves for future meals.