Best 5 Roasted Bell Peppers With Simple Vinaigrette Recipes
Embark on a culinary journey with our roasted bell peppers, a symphony of flavors that will tantalize your taste buds. These vibrant bell peppers, kissed by fire and seasoned with a medley of herbs and spices, offer a delightful combination of smoky, sweet, and savory notes. Drizzled with a simple vinaigrette dressing, they transform into a delectable side dish, appetizer, or even a vibrant addition to your salads. Whether you prefer the classic method of roasting in the oven or seeking a quicker route with air frying, we've got you covered. Dive into our curated collection of recipes, each offering a unique twist on this versatile vegetable. From a tangy balsamic glaze to a creamy goat cheese topping, these recipes will ignite your culinary creativity and leave you craving more.
Here are our top 5 tried and tested recipes!
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
ROASTED AND MARINATED BELL PEPPERS
While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter with the vinaigrette drizzled over the top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
- In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.
AVOCADO AND BLISTERED CORN WITH ROASTED BELL PEPPERS, WATERCRESS, AND RASPBERRY CHAMPAGNE VINAIGRETTE
Steps:
- Peel and dice the avocados into large squares and set aside. Take the corn off of the husk and stir-fry in vegetable oil in a smoking hot wok until corn blackens. Let the corn cool and mix in with the avocado and roasted peppers.
- To make the vinaigrette, combine all of the ingredients together in a blender and blend until combined.
- Add the vinaigrette to the watercress and toss together.
- To serve, place the watercress salad on the center of the plate, top with the avocado mixture and garnish with the diced tomatoes.
ROASTED PEPPERS WITH CAPERS AND OLIVES WITH A BALSAMIC VINAIGRETTE
Steps:
- In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers.
Tips:
- Choose ripe, firm bell peppers. Look for peppers that are brightly colored and free of blemishes.
- Roast the peppers until they are slightly charred. This will help to bring out their flavor.
- Use a good quality olive oil. This will help to enhance the flavor of the peppers.
- Make sure the vinaigrette is well-balanced. The flavors should be in harmony.
- Serve the peppers warm or at room temperature. They can be enjoyed as a side dish, appetizer, or main course.
Conclusion:
Roasted bell peppers are a delicious and versatile dish that can be enjoyed in many different ways. They are a great source of vitamins and minerals, and they are also low in calories. The simple vinaigrette adds a delicious flavor to the peppers, and it is also a healthy way to dress them. Whether you are looking for a side dish, appetizer, or main course, roasted bell peppers with simple vinaigrette is a great option.
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