Asparagus And Roasted Bell Peppers Recipes

GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS

Steps:

• Fire up the grill or preheat oven to 400 degrees.
• Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
• Line a cookie sheet with foil.
• Trim asparagus and cut off hard ends.
• Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
• Coat vegetables with salt and fresh ground black pepper.
• Dirzzle butter sauce over vegetables. Toss to coat evenly.
• Bake for 20 minutes or until asparagus is just tender, but still crisp.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

GRILLED ASPARAGUS AND BELL PEPPER

Steps:

• Toss 2 bunches asparagus and 1 quartered red bell pepper with olive oil, salt and pepper. Grill over medium-high heat, turning, until tender and charred, 3 minutes for the asparagus and 6 minutes for the pepper. Thinly slice the pepper and toss with 2 tablespoons olive oil and 1 teaspoon red wine vinegar; spoon over the asparagus. Top with chopped chives.

CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS

Steps:

• Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
• Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

ROASTED ASPARAGUS & PEPPERS WITH FETA

Steps:

• Heat oven to 400ºF.
• Arrange asparagus in row on foil-covered baking sheet. Sprinkle peppers onto bottom ends of spears.
• Bake 20 minute or until vegetables are crisp-tender.
• Top with dressing and cheese.

PASTA SALAD WITH ASPARAGUS AND RED BELL PEPPERS IS A STRESS-FREE COOKOUT MENU HIT

Steps:

• Preheat oven to 425°F. In a bowl, combine asparagus, bell peppers and 2 Tbsp extra-virgin olive oil. Season with ¼ tsp salt and pepper and toss to combine. Transfer vegetables to a baking sheet and roast until tender and lightly browned, 15 to 17 minutes. Let cool. Meanwhile, bring 4 quarts water to boil in a large pot. Whisk garlic clove, lemon zest, lemon juice and ¾ tsp salt together in a large bowl. Season with pepper to taste, then whisk ½ cup olive oil in a slow, steady stream until smooth. Add 1 lb fusilli or farfalle pasta to boiling water and cook 11 minutes, stirring often, until al dente. Drain pasta. Re-whisk dressing and add Parmesan cheese, chives, asparagus, bell peppers and pasta to bowl; toss to mix thoroughly. Let salad cool completely and serve at room temperature. Kitchen Counter Per serving: 295 cal, 22g fat, 17mg chol, 10g prot, 17g carb, 5g sugar, 3g fiber, 602mg sodium

ASPARAGUS AND ROASTED BELL PEPPERS

Steps:

• 1. Heat a large nonstick skillet over medium-high heat. Pan with cooking spray. Add 3 tablespoon vinaigrette and 1 tablespoon water to pan. Place asparagus and red bell pepper in pan. Cook, covered, five minutes or until asparagus is crisp tender, stirring frequently.