Best 7 Marinated Roasted Peppers Olives And Cheese Recipes

GREEK MARINATED ROASTED PEPPERS, OLIVES AND FETA

Steps:

• Set oven control to broil. Place bell peppers on cookie sheet. Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes.
• Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
• Remove skins, stems, seeds and membranes from peppers. Cut peppers into 1-inch pieces. In glass bowl or jar, place peppers, olives and cheese. Pour marinade over pepper mixture. To serve, use slotted spoon. Serve with baguette slices.

MARINATED CHEESE WITH PEPPERS AND OLIVES

Steps:

• In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

MARINATED PEPPERS

Steps:

• Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
• Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
• Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

WARM MARINATED OLIVES

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs, and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) saute pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saute for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

ROASTED FETA WITH OLIVES AND RED PEPPERS

Steps:

• Preheat broiler.
• Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
• Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
• Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.

MARINATED MOZZARELLA, ROASTED BELL PEPPER, AND OLIVE BROCHETTES

Steps:

• To Roast Peppers
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• In a bowl or resealable heavy plastic bag combine the mozzarella, the oil, the garlic, the vinegar, the orégano, the basil, the thyme, and salt and pepper to taste and let the cheese marinate for at least 4 hours at room temperature or chilled overnight. Thread a mozzarella cube, an olive half, and a roasted pepper square onto each of the wooden picks and arrange the brochettes on a platter. The hors d'oeuvres may be made 4 hours in advance and kept covered.