Marinated Red Peppers With Lemon And Garlic Recipes

MARINATED ROASTED BELL PEPPERS

Steps:

• Preheat oven to 400°F (200°C).
• Wash and dry your peppers and place them on their side on a rimmed baking sheet.
• Roast in upper third of oven until skin is completely charred and the flesh is soft (alternately, you can use the barbecue.) Make sure you turn the peppers allowing all sides to get black and blistered. This can take between 45-60 minutes.
• While the peppers are roasting, combine the ingredients for the marinade.
• Once the peppers are done, transfer to a heatproof bowl and cover with plastic wrap. Allow to cool for about 30 minutes.
• When cool enough to handle, remove stems and charred skins. Cut peppers in half to remove the seeds and then cut in long strips. Do not rinse your peppers under running water.
• Combine with the marinade and toss gently together.
• Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature.
• Can also be refrigerated for up to a week

MARINATED PEPPERS

Steps:

• Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
• Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
• Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

MARINATED RED PEPPERS WITH LEMON AND GARLIC

Steps:

• 1. Place the peppers on a heated grill, and rotate several times until lightly charred on all sides. Transfer to a large bowl. 2. When the peppers are cool enough to handle, scrape off and discard the charred skin with your fingers, and lightly rinse under running water. 3. Make a slit down the side of each pepper, and remove and discard the seeds and veins. Tear or cut the peppers into wide strips (1/8 to 1/2 inch), and place in a mixing bowl. 4. Heat the lemon juice, oil, garlic, and salt in a small pot over medium-high heat until almost boiling. Pour over the peppers, cover, and let marinate overnight on the kitchen counter. 5. Transfer to a clean pint jar, and store in the refrigerator, where it will keep up to four months. For a Change . . . • Instead of grilling, cook the peppers in an oven broiler, or over the open flame of a gas burner. • Slightly vary the amounts of lemon juice, olive oil, garlic, and/or salt. • Use umeboshi vinegar for some of the lemon juice and salt.