Best Tricolor Roasted Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TRICOLOR ROASTED PEPPERS



Tricolor Roasted Peppers image

Categories     Herb     Pepper     Side     Broil     Marinate     Summer     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 9

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
2 poblano chilies (fresh green chilies, often called pasillas)
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 teaspoons minced garlic

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.

MUSHROOM FLATBREADS WITH TRICOLOR ROASTED PEPPERS



Mushroom Flatbreads with Tricolor Roasted Peppers image

This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic.

Yield Makes 8

Number Of Ingredients 12

2 tablespoons (1/4 stick) butter
8 ounces assorted mushrooms (such as crimini and stemmed shiitake), sliced
3/4 cup chopped red onion
1 tablespoon chopped fresh sage
2 1/2 cups all purpose flour
3/4 cup nonfat dry milk powder
2 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
2 1/2 tablespoons butter, room temperature
3 tablespoons (about) olive oil
Tricolor Roasted Peppersl

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and onion and sauté until mushrooms are tender and juices evaporate, about 9 minutes. Mix in sage. Season to taste with salt and pepper. Cool.
  • Combine flour, milk powder, baking powder and 1 teaspoon salt in processor. Add 3/4 cup water and 2 1/2 tablespoons butter; blend until soft sticky dough forms, about 2 minutes. Transfer dough to large bowl. Add mushroom mixture. Using hands, mix dough until well combined. Let dough stand uncovered 20 minutes.
  • Turn dough out onto generously floured work surface. Divide dough into 8 pieces. Roll out each piece on work surface to 6-inch round.
  • Preheat oven to 250°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 1 flatbread and cod cook until brown and cooked through, about 2 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat with remaining flatbreads, adding more oil to skillet as necessary. Cut breads into quarters. Serve with Tricolor Roasted Peppers.

Related Topics