Best 6 Roasted Peppers With Capers Olives And Anchovy Recipes

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**Roasted Peppers with Capers, Olives, and Anchovy: A Delightful Mediterranean Trio**

Embark on a culinary journey to the sun-kissed shores of the Mediterranean with our tantalizing recipe for roasted peppers adorned with capers, olives, and anchovies. This vibrant dish captures the essence of Mediterranean cuisine, where fresh, flavorful ingredients are combined to create a symphony of tastes. Savor the smoky sweetness of roasted red peppers, the briny tang of capers and olives, and the umami-rich savoriness of anchovies, all harmoniously blended in a symphony of textures and flavors. Indulge in this delightful appetizer, side dish, or vegetarian main course, perfect for any occasion, be it a casual lunch, a festive dinner party, or a light and healthy meal.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED RED PEPPERS WITH ANCHOVIES AND OLIVE OIL



Roasted Red Peppers With Anchovies and Olive Oil image

You can serve these simple roasted pepper strips with toasted or grilled rustic bread as a light first course, or use them in sandwiches or salads.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

2 medium red bell peppers, (about 7 ounces each)
1 clove garlic, very thinly sliced
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 anchovy fillets, each quartered
Crushed red pepper flakes, (optional)

Steps:

  • Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.)
  • Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and cut each pepper lengthwise into 8 strips. Transfer to a small non-reactive bowl.
  • Toss peppers with garlic and 1 tablespoon oil; set aside to marinate, at least 1 hour or up to 2 days in the refrigerator.
  • Arrange peppers on a serving plate, and top with anchovy strips. Sprinkle with red pepper flakes, if desired, and drizzle with remaining teaspoon oil. Serve immediately.

Nutrition Facts : Calories 77 g, Cholesterol 3 g, Fat 5 g, Fiber 2 g, Protein 2 g, Sodium 149 g

ROASTED PEPPERS WITH CAPERS AND OLIVES WITH A BALSAMIC VINAIGRETTE



Roasted Peppers with Capers and Olives with a Balsamic Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 10m

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 jar capers
1 (16 ounces) bottle whole roasted bell peppers
1 bottle olives
Salt and pepper, to taste

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.

BELL PEPPER SALAD WITH CAPERS AND OLIVES



Bell Pepper Salad With Capers and Olives image

At summer's end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette, these peppers make an ideal first course or antipasto.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 sweet bell peppers, in different colors
1 anchovy fillet, plus more for garnish
1 small garlic clove
2 tablespoons red wine vinegar
1 teaspoon capers, chopped, plus whole capers for garnish
1/4 cup extra-virgin olive oil
Salt and pepper
1 cup halved cherry tomatoes, lightly salted
1/2 cup green or black olives, such as Castelvetrano or Moroccan, pitted, if desired
Arugula, for garnish (optional)
Dried Italian oregano, for sprinkling (optional)

Steps:

  • Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
  • Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
  • Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
  • Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.

EASY ROASTED PEPPERS



Easy Roasted Peppers image

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

6 red bell peppers

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 RADISHES WITH CAPERS AND ANCHOVIES



Roasted Radishes with Capers and Anchovies image

Rascally radishes, members of the mustard family, meet their match with salty anchovies and capers; roasting tames all three (and a squeeze of lemon brightens the lot), transforming them into a sublime side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

12 ounces radishes (about 12), halved if large
2 teaspoons capers, rinsed and chopped
6 anchovy fillets, finely chopped
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 lemon, for serving

Steps:

  • Preheat oven to 375 degrees, with rack in upper third. Toss together radishes, capers, anchovies, garlic, and oil; season with salt and pepper. Spread out mixture in a small roasting pan. Roast, stirring once, until radishes are shriveled and fragrant, 30 to 35 minutes. Serve warm with lemon.

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES



Roasted peppers with tomatoes & anchovies image

This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

Provided by Jane Hornby

Categories     Side dish

Time 1h20m

Number Of Ingredients 6

4 red peppers , halved and deseeded
50g can anchovy in oil, drained
8 smallish tomatoes , halved
2 garlic cloves , thinly sliced
2 rosemary sprigs
2 tbsp olive oil

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
  • Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium

Tips:

  • Choose ripe, firm peppers: Look for peppers with smooth, unblemished skin and no soft spots.
  • Roast the peppers over an open flame or under a broiler: This will give them a smoky flavor and charred skin.
  • Remove the skins from the peppers once they are roasted: This is easiest to do while the peppers are still warm.
  • Slice the peppers into strips or chunks: The size of the pieces will depend on how you plan to use them.
  • Marinate the peppers in a mixture of olive oil, lemon juice, garlic, and herbs: This will help to flavor the peppers and make them more tender.
  • Serve the peppers as a side dish, appetizer, or salad: They can also be used as a topping for pizza or pasta.

Conclusion:

Roasted 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 and fat. With their smoky flavor and charred skin, roasted peppers are a surefire hit at any gathering. So next time you are looking for a healthy and flavorful side dish or appetizer, give roasted peppers a try!

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