Best 3 Roasted Peppers With Garlic And Herbs Recipes

**Roasted Peppers with Garlic and Herbs: A Symphony of Flavors**

Welcome to a culinary journey that will awaken your taste buds and transport you to a realm of roasted perfection. Our roasted peppers with garlic and herbs are not just a dish; they are an orchestra of flavors, each ingredient playing a harmonious melody that culminates in a symphony of sheer delight. Whether you prefer the vibrant red of bell peppers, the sweetness of yellow peppers, or the earthy tones of poblano peppers, this recipe has something for every palate. Embark on this flavor-filled adventure as we guide you through the steps to create this delectable dish, along with delightful variations that will tantalize your senses.

Here are our top 3 tried and tested recipes!

ROASTED PEPPERS WITH GARLIC AND HERBS

Roasted Peppers with Garlic and Herbs image

This side pairs well with London broil, lamb burgers, or grilled chicken.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

4 bell peppers (red, yellow, or orange), halved and seeded
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon dried oregano
Coarse salt and ground pepper
Fresh basil leaves, torn

Steps:

Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

Nutrition Facts : Calories 97 g, Fat 7 g, Fiber 2 g, Protein 1 g

ROASTED PEPPERS WITH GARLIC

Roasted Peppers with Garlic image

Categories Garlic Pepper Side Quick & Easy Summer Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 4

Ingredients

2 red bell peppers
2 yellow bell peppers
1 large garlic clove
2 tablespoons extra-virgin olive oil

Steps:

Preheat broiler.
Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered, 8 to 12 minutes. (Alternatively, lay whole peppers on their sides on racks of burners of a gas stove and turn flames on high. Char peppers, turning them with tongs, until skins are blackened, 5 to 8 minutes.)
Transfer roasted peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and cut each quarter lengthwise into 2 or 3 strips. Thinly slice garlic and in a bowl toss with peppers, oil, and salt to taste. Marinate peppers, covered and chilled, at least 3 hours and up to 3 days.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories Side Dish Vegetables Tomatoes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

Tips:

Choose ripe, firm peppers for roasting. Look for vibrant colors and smooth skin.
Use a variety of peppers for different flavors and textures. Bell peppers, poblanos, and jalapeños are all popular choices.
Core and seed the peppers before roasting to reduce bitterness and make them easier to digest.
Toss the peppers with olive oil, salt, and pepper before roasting to enhance their flavor.
Roast the peppers at a high temperature (400°F or 200°C) to caramelize their sugars and create a slightly smoky flavor.
Roast the peppers until they are tender and slightly charred. The skin should be blistered and easy to peel.
Once the peppers are roasted, let them cool slightly before handling. The skin will be very hot!
Use roasted peppers in a variety of dishes, such as salads, sandwiches, pasta dishes, and pizzas.

Conclusion:

Roasted peppers are a delicious and versatile ingredient that can be used in a variety of dishes. They are a great way to add flavor, color, and texture to your meals. With just a few simple steps, you can easily roast peppers at home and enjoy their delicious flavor all week long. So next time you're looking for a healthy and flavorful addition to your meal, give roasted peppers a try!