Roastedpeppersaladpiperiesorektiko Recipes

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ROASTED-PEPPER SALAD

Categories     Salad     Appetizer     Side     Roast     Vegetarian     Quick & Easy     Basil     Bell Pepper     Summer     Vegan     Capers     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7



Roasted-Pepper Salad image

Steps:

  • Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.

2 lb mixed bell peppers, tender-roasted and cut lengthwise into 1/4-inch- wide strips
3 tablespoons white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons capers in brine, rinsed and drained
2 tablespoons chopped fresh basil

ROASTED PEPPER SALAD

Here's a versatile, pretty side that will go with a summer full of entrées! -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 8



Roasted Pepper Salad image

Steps:

  • In a small bowl, combine the tomatoes, basil, garlic, vinegar, salt and pepper. Spoon into pepper halves., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 233mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

2 cups cherry tomatoes, halved
1/2 cup minced fresh basil
8 garlic cloves, minced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
3 large sweet yellow peppers, halved and seeded
2 tablespoons shredded Parmesan cheese

ROASTED-PEPPER PASTA SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Roasted-Pepper Pasta Salad image

Steps:

  • Preheat the broiler. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water to stop the cooking. Shake off the excess water. Meanwhile, place the bell peppers cut-side down on a foil-lined broiler pan, add the garlic and broil until charred, 7 to 8 minutes. Transfer the peppers to a bowl, cover and set aside about 5 minutes. Heat a dry skillet over medium-high heat. Add the almonds and toast, shaking the pan, 4 to 5 minutes. Let cool, then coarsely chop. Squeeze the garlic from its skin onto a cutting board. Add 1/2 teaspoon salt; mince and mash the garlic into a paste with a large knife. Peel the roasted peppers and slice into strips; transfer to a large bowl. Add the garlic paste and drizzle with the olive oil. Finely grate about 1 teaspoon lemon zest into the bowl and squeeze in all of the lemon juice. Add the bocconcini, basil, almonds, pasta, 1 teaspoon salt, and pepper to taste; toss.
  • Photographs by Antonis Achilleos

Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, stemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ounces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

ROASTED SWEET PEPPER SALAD

Provided by Food Network

Categories     side-dish

Time 50m

Number Of Ingredients 9



Roasted Sweet Pepper Salad image

Steps:

  • Preheat oven to 300 degrees F. Rub the peppers lightly with olive oil and place on a sheet pan in the oven. Turn the peppers now and then until the skin blisters. Place in an ice bath. When cool, peel the peppers and remove the seeds. Julienne into 1-inch strips. Peel and cut onion into very thin slices. Chop the basil roughly. Place the garlic in a mortar and crush along with the remaining olive oil. Place all the ingredients in a mixing bowl, add salt, pepper and vinegar and toss gently. Serve cold or at room temperature.

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
1 red onion
8 basil leaves
1 clove garlic
6 teaspoon extra virgin olive oil
Pinch salt and black pepper
2 teaspoons sherry vinegar

ROASTED PEPPER AND PEPPERONI TOSSED SALAD

Pepperoni pieces are a spicy surprise in a colorful, crunchy salad tossed with an easy, homemade dressing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 8



Roasted Pepper and Pepperoni Tossed Salad image

Steps:

  • Cut bell pepper in half; remove seeds. Place halves, skin sides up, on foil-lined broiler pan. Broil 3 to 4 inches from heat about 5 minutes or until skin blackens. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper.
  • Meanwhile, line microwavable plate with microwavable paper towels. Spread diced pepperoni on plate; cover loosely with microwavable paper towel. Microwave on High 2 minutes to remove excess fat.
  • Cut roasted pepper into thin bite-size pieces.
  • In small bowl, beat oil, vinegar and garlic salt with wire whisk until well blended. In large bowl, toss lettuce, roasted pepper, pepperoni, tomatoes and chickpeas with oil-and-vinegar dressing.

Nutrition Facts : Calories 310, Carbohydrate 22 g, Cholesterol 25 mg, Fat 3, Fiber 6 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Main-Dish Serving, Sodium 580 mg, Sugar 2 g, TransFat 0 g

1 medium red bell pepper
1 package (5 oz) pepperoni links, diced
3 tablespoons olive or vegetable oil
2 tablespoons sherry vinegar
1/2 teaspoon garlic salt
1 bag (10 oz) ready-to-eat romaine lettuce
1/2 cup grape tomatoes
1 can (15 oz) Progresso™ chickpeas, drained, rinsed

PEPPER SALAD

A great and easy fat-free salad my husband learned during his school days.

Provided by DPAPEL

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 8

Number Of Ingredients 4



Pepper Salad image

Steps:

  • Seed peppers and cut into strips. Place peppers in a large baking pan. Add garlic cloves. Sprinkle with salt, pepper and half of the lemon juice. Toss slightly to distribute the seasonings.
  • Broil on the top rack (closest to the heat source) stirring occasionally until all peppers are soft and some are slightly charred, about 20 min. Place peppers and any accumulated liquid into a bowl or container. Add remaining lemon juice and toss well.
  • Serve this salad warm or after it has been refrigerated for at least a few hours. Toss before serving.

Nutrition Facts : Calories 52.6 calories, Carbohydrate 13 g, Fat 0.4 g, Fiber 3.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 6.9 mg, Sugar 5.8 g

14 green bell peppers
6 cloves garlic, minced
1 cup fresh lemon juice
salt and pepper to taste

SIMPLISTIC PEPPER SALAD

The ingredients in this salad are so tangy that no salad dressing is needed, keeping the salad light - just how it should be. The sweetness of the red bell peppers complements the feta and cracked pepper so well. Has a kick - great for pepper lovers!

Provided by Mandy

Categories     Salad     Vegetable Salad Recipes

Time 5m

Yield 1

Number Of Ingredients 4



Simplistic Pepper Salad image

Steps:

  • Place the spinach on a plate or in a bowl. Sprinkle the red pepper and feta cheese over it. Season with cracked black pepper, and enjoy this healthy meal!

Nutrition Facts : Calories 47.3 calories, Carbohydrate 6.6 g, Cholesterol 4.2 mg, Fat 1.5 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 103 mg, Sugar 2.8 g

2 cups spinach leaves
½ red bell pepper, seeded and diced
½ tablespoon crumbled feta cheese
cracked black pepper to taste

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



Roasted Pepper Salad with Balsamic Vinaigrette image

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.

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

ROASTED PEPPER & FETA SALAD

This colorful salad combines smoky roasted peppers with salty feta, bright lemon zest, and pepper-infused olive oil. Eat by itself or stuffed in a grilled pita for a perfect light lunch.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 6



Roasted Pepper & Feta Salad image

Steps:

  • Preheat oven to 375 degrees.
  • Wash peppers and lay them in a baking dish. Pour the olive oil over the peppers and bake for about 35 minutes, until wilted and beginning to turn brown. Remove peppers from oven and cover with foil or a towel. Allow to cool for at least 30 minutes. Carefully remove as much peel as you can from the peppers; discard. Some peel may be stubborn and remain - that's ok. Remove the centers and seeds also.
  • Cut peppers into 1-inch pieces and add to a large bowl. Add parsley, feta, lemon zest, and the oil that the peppers cooked in. Toss and serve.
  • Keeps refrigerated for about two days. I think the salad tastes best served closer to room temperature.

4 bell peppers - red (yellow, and/or orange)
1/4 cup olive oil
1/2 small red onion (diced (about 1/2 cup))
Handful fresh parsley (chopped (about 1/4 cup chopped))
4 ounces crumbled feta cheese (about 3/4 cup)
1 teaspoon lemon zest

ROASTED RED BELL PEPPER SALAD

Provided by Giada De Laurentiis

Categories     Pepper     Side     Roast     Easter     Low Fat     Vegetarian     Low Cal     Spring     Vegan     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7



Roasted Red Bell Pepper Salad image

Steps:

  • Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
  • Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.

6 assorted bell peppers (red, orange, and yellow)
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1/4 cup drained capers
2 garlic cloves, minced
2 teaspoons dried oregano
1/4 teaspoon crushed dried red pepper

ROASTED RED PEPPER SAUCE

Make and share this Roasted Red Pepper Sauce recipe from Food.com.

Provided by CountryLady

Categories     Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 6



Roasted Red Pepper Sauce image

Steps:

  • Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
  • Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
  • Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
  • Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
  • Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
  • Remove from heat& carefully puree in a blender.
  • Season to taste& pour over your favourite pasta.

4 red bell peppers
2 tablespoons olive oil
3 cloves garlic, chopped
1 small onion, chopped
2 cups chicken broth
salt and pepper

ROASTED PEPPER SALAD

This recipe for roasted pepper salad is courtesy of David Tanis and can be found in his "A Platter of Figs and Other Recipes" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8



Roasted Pepper Salad image

Steps:

  • Place the peppers directly on the burner of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the peppers with tongs to prevent overcooking. (If you don't have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.) Spread peppers on a baking sheet and let cool.
  • When peppers are cool enough to handle, halve peppers crosswise and remove stems, ribs, and seeds; scrape away charred skin. Slice peppers into 1-inch-thick strips and transfer to a large bowl. Season with salt and pepper; toss to combine.
  • Using the flat side of a large knife, crush garlic. Sprinkle garlic with salt and continue crushing with the flat side of the knife until a paste is formed. Add to bowl with peppers, along with capers and vinegar. Drizzle with olive oil and toss until well combined. Let salad stand at room temperature until ready to serve.
  • To serve salad, season with salt and pepper and drizzle with more oil, if desired. Garnish with olives and basil.

12 large bell peppers, preferably a mix of yellow, orange, and red
Coarse salt and freshly ground black pepper
2 cloves garlic
1 tablespoon capers, rinsed
1 to 2 teaspoons red-wine vinegar
Olive oil
1/2 cup Nicoise olives, rinsed
Basil leaves, for garnish

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