Best Roasted Pepper Salad With Capers Pine Nuts Recipes

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ITALIAN ROASTED PEPPER SALAD RECIPE



Italian Roasted Pepper Salad Recipe image

Italian style roasted pepper salad recipe made with smoky roasted sweet or bell peppers, marinated in a true Italian dressing of extra virgin olive oil and red wine vinegar.

Provided by Florentina

Categories     Appetizer

Time 30m

Number Of Ingredients 8

2.5 lb sweet or bell peppers (- mixed colors)
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar (+ more to taste)
3/4 tsp sea salt ((or to your taste))
1 sprig fresh basil or thyme (-for garnish)
1 tbsp capers ((optional))
1 clove garlic (-grated)
1/2 tsp red pepper flakes

Steps:

  • Heat up a cast iron plate on medium high flame.
  • Roast the peppers on all sides until charred. Transfer to a bowl and cover tightly with plastic wrap. Allow them to sit at room temperature until cool enough to handle.
  • Once the peppers have cooled down, gently start peeling away the charred skins and discard.
  • Optional but not needed: in the case of small sweet peppers, you can cut the peppers in half lengthwise and with a pairing knife remove the seeds and the core.
  • In a small bowl whisk together the olive oil and vinegar and season to taste with the sea salt. Adjust with more red wine vinegar until the magic balance is attained. Add the grated garlic and taste again, even ten times if you must. Alternatively you can use a small jar with a tight lid to shake up the dressing.
  • Pour the Italian dressing over the roasted peppers making sure sure they are coated evenly. Sprinkle with the red pepper flakes.
  • Garnish with the basil or thyme and capers (optional), then serve as a side dish, on top of bruschetta or on the antipasto platter.

Nutrition Facts : Calories 251 kcal, Carbohydrate 17 g, Protein 2 g, Fat 18 g, SaturatedFat 2 g, Sodium 508 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

ROASTED PEPPERS WITH PINE NUTS AND PARSLEY



Roasted Peppers with Pine Nuts and Parsley image

This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!

Provided by TheChef2010

Categories     Salad     Vegetable Salad Recipes

Time 55m

Yield 10

Number Of Ingredients 8

2 red bell peppers
2 yellow bell peppers
2 ounces pine nuts
⅓ cup golden raisins
1 clove garlic, minced
½ cup chopped fresh parsley
½ cup olive oil
salt and ground black pepper to taste

Steps:

  • Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
  • Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
  • Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 8.4 g, Fat 13.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 4.3 mg, Sugar 5 g

ROASTED BELL PEPPER SALAD WITH PINE NUTS



Roasted Bell Pepper Salad with Pine Nuts image

Categories     Salad     Nut     Side     Roast     Vegetarian     Buffet     Pine Nut     Bell Pepper     Chill     Healthy     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 24 servings

Number Of Ingredients 6

6 large red bell peppers, halved, seeded
6 large yellow bell peppers, halved, seeded
6 large orange bell peppers, halved, seeded
8 tablespoons extra-virgin olive oil
3 tablespoons (or more) balsamic vinegar
1/2 cup pine nuts, toasted

Steps:

  • Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.

COUSCOUS SALAD WITH PEPPERS, OLIVES, AND PINE NUTS



Couscous Salad with Peppers, Olives, and Pine Nuts image

Categories     Fruit     Nut     Olive     Pepper     Side     Vegetarian     Low Cal     Pine Nut     Summer     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a side dish

Number Of Ingredients 13

2 cups water
1/3 cup currants or raisins
3/4 teaspoon salt
4 tablespoons olive oil (preferably extra-virgin)
1 1/2 cups couscous
2 large garlic cloves, minced
1 small onion, chopped fine
2 tablespoons red-wine vinegar
3 red bell peppers, roasted (procedure follows) and chopped
a 3-ounce jar small pimiento-stuffed green olives (1/2 cup packed), drained and sliced thin
2 tablespoons drained capers
1/2 cup pine nuts, toasted lightly
1/2 cup finely chopped fresh parsley leaves (preferably flat-leafed)

Steps:

  • In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
  • In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
  • To roast peppers:
  • Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS



Roasted Pepper Salad With Capers & Pine Nuts image

Chargrilled red and yellow peppers served sliced with Mediterranean flavours. Recipe by Sara Buenfeld from Good Food Magazine.

Provided by English_Rose

Categories     Peppers

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 red peppers
3 yellow peppers
3 tablespoons extra-virgin olive oil, plus extra for broiling
1 garlic clove
1 tablespoon white wine vinegar
2 tablespoons pine nuts, toasted
1 -2 tablespoon capers
6 basil leaves, shredded (optional)

Steps:

  • Turn on the broiler and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Broil for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
  • Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the pinw nuts, capers and basil if using.

Nutrition Facts : Calories 184.8, Fat 13.6, SaturatedFat 1.7, Sodium 70.5, Carbohydrate 15.1, Fiber 3.4, Sugar 3.9, Protein 3

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