Best Roasted Tri Color Peppers And Onions Recipes

TRI-COLOR PEPPERS IN GARLIC, ONIONS AND TOMATOES

Steps:

• Heat olive oil in large frying pan.
• Add peppers and onions and cook gently for 2-3 minutes, stirring frequently.
• Add parsley, cilantro and garlic and cook another 2-3 minutes.
• Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper.
• Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp.
• (Do not overcook the peppers).
• The sauce should be somewhat thick.
• If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid.
• Check the seasoning again at this point.
• Add the peppers and onions back into the sauce, if necessary.
• Serve immediately.
• The dish may be made ahead of time and rewarmed when served.

MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD

Steps:

• BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
• Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
• In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
• Fry for approximately 5-6 minutes until softened and translucent.
• Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
• Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
• Discard the skins and slice the peppers into thin strips.
• Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
• Add the crushed garlic and pour on the remaining olive oil.
• Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
• Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
• Finally, garnish the pepper salad with fresh chopped Italian parsley.
• Serve at room temperature and with crusty bread.
• Servings are estimated as a salad.

TRICOLOR ROASTED PEPPERS

Steps:

• Char all peppers and chilies over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers and chilies. Cut peppers and chilies into large triangles.
• Mix all remaining ingredients in large bowl. Add roasted peppers and chilies and toss. Season to taste with salt and pepper. Cover; chill at least 3 hours or overnight. Bring to room temperature.