Roasted Peppers With Nectarines Recipes
EASY ROASTED PEPPERS
This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.
Provided by FISHLOVE
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 1
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g
ROASTED PEPPERS WITH NECTARINES
Provided by Melia Marden
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed.
- Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines; add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.
ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY
Is it a salad? Is it a dessert? The truth is, I just don't know. Fruity, savory, crunchy, spicy and sweet: the kind of combination that simply cannot fail to please.
Provided by Sabrina Ghayour
Categories Summer Nectarine Quick & Easy Roast Vegetarian Yogurt Soy Free Wheat/Gluten-Free snack Appetizer Lunch Honey Fruit
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°. Line a large baking tray with baking paper.
- Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
- Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.
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- When grill's ready, set peppers over the hottest part of the grill. Grill each side 1 - 2 minutes, turning until peppers are charred on all sides. Remove to a plate and allow peppers to cool. When cool enough to handle, cut into 1/4-inch thick round slices, discarding seeds.
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