Best Merguez With Halloumi And Flame Roasted Peppers Recipes

Roasted Red Peppers With Halloumi image

Provided by PanNan

Categories Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 small red bell peppers
2 tablespoons olive oil
3 garlic cloves, thinly sliced
9 ounces provolone cheese or 9 ounces feta cheese, sliced thinly
12 fresh mint leaves
1 lemon, juice and zest of
1 tablespoon fresh thyme, chopped
3 tablespoons pine nuts
pepper

Steps:

Cut the bell peppers in half lengthwise and remove the cores and seeds. Rub the skins of the bell peppers with 1 tbsp olive oil and arrange the peppers skin side down on a greased baking sheet.
In this order, scatter half the garlic into the bell peppers, add the cheese, mint leaves, lemon zest, remaining garlic, thyme, pine nuts, and pepper. Drizzle the remaining oil and the lemon juice over the peppers.
Roast the peppers in a preheated oven at 400 degrees Fahrenheit for 30 minutes, until tender and beginning to char around the edges.
Serve warm.

Marinated Roasted Peppers image

Provided by Ashley Christensen

Categories condiment

Time 6h30m

Yield 8 servings

Number Of Ingredients 6

1 large red bell pepper
1 cup extra-virgin olive oil
3 sprigs thyme
1 bay leaf
3 cloves garlic, smashed and peeled
Peel from 1 lemon

Steps:

Peppers: Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; the steam trapped in the bowl will enable "carryover cooking." Let rest to loosen skin, 15 minutes.
Pepper is ready to be peeled when there's condensation under the plastic. Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half; discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6-12 hours. Makes 1½ cups. (You can store the peppers in a lidded container in the refrigerator for up to 5-7 days.)