A Rainbow Of Grilled Peppers Recipes

GRILLED RAINBOW PEPPERS RECIPE

Steps:

• Preheat the grill over medium heat.
• Place the peppers, olive oil, pinch of salt, and pepper in a small bowl. Toss to evenly coat. Set aside.
• In another small bowl, thoroughly combine the cream cheese, garlic, dill, basil, 2 tablespoons of chives, fresh ground pepper, a pinch of salt, and lemon zest.
• Transfer the cream cheese mixture to a piping bag or small Ziploc bag, and place it in the refrigerator until ready to use.
• Grill the peppers over medium heat for about 2 minutes per side until slightly charred. Transfer to a small platter.
• Snip the tip of the piping or Ziploc bag and carefully fill each pepper half with the cream cheese mixture.
• Top with the remaining 1 tablespoon of chives. Serve, and enjoy!

A RAINBOW OF GRILLED PEPPERS

Steps:

• 1. To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise. Core, seed and carefully trim off all of the inner white connective tissue. Lay the pepper halves skin-side up in a single layer on a baking sheet. Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.
• 2. Remove the peppers from the broiler and place them in a paper or plastic bag; seal tightly and let the peppers steam inside the bag for about 15 minutes. Then slip off the charred skins and proceed with the recipe.
• 3. Arrange the peppers decoratively on a platter. Drizzle with the oil; season with salt and pepper.
• 4. Place garlic slivers attractively around the peppers. Scatter with the capers and sprinkle generously with the oregano leaves. Serve the toasted peasant bread alongside the peppers in a napkin-lined basket.

RAINBOW PEPPER APPETIZERS

Steps:

• Cut each pepper half into 9 pieces. Place skin side down in an ungreased cast-iron or other ovenproof skillet; sprinkle with cheese, olives and, if desired, pepper flakes., Broil 3-4 in. from the heat until peppers are crisp-tender and cheese is melted, 5-7 minutes.

RAINBOW PEPPER MEDLEY

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.

RAINBOW ROASTED PEPPER SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
• Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
• Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
• When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
• Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
• Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
• In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.