Roasted Red Bell Peppers With Eggplant Funghetto Recipes

ROASTED EGGPLANT AND BELL PEPPER SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
• Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.

ROASTED RED BELL PEPPERS

Steps:

• Heat oven to 450F degrees.
• Wash peppers and cut in half.
• Remove seeds and stems.
• Place upside down (skin side up) on a cookie sheet coated with olive oil spray.
• Bake for 10-15 minutes or so, until skin of pepper is seriously black.
• Make sure there are no sparks or actively burning ashes on the peppers and place peppers in a brown bag for about 10-15 minutes. This steams the peppers so the skins easily peel off. Rinsing peppers takes away all the roasted flavor, so don't let me catch you doing that.
• Let cool so you can touch them.
• Skin will peel off easily.
• Cut halves into strips, or however you need them to be cut.
• Now you know how to roast a red pepper!
• Good for: Chicken, cheese sauces, tomato sauces, topped on foccacia bread, or a million other things!
• You can also roast a pepper by placing it directly on the burner of a gas stove (NOT ELECTRIC!) turning with tongs every few minutes till skin is black. Continue with paper bag step.

PORTOBELLO, EGGPLANT, AND ROASTED RED PEPPER PANINI

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Cut peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-sides down onto the prepared baking sheet.
• Cook peppers under the preheated broiler until the skin has blackened and blistered, about 5 minutes.
• While peppers are cooking, place portobello mushroom caps into a resealable plastic bag. Pour in balsamic vinaigrette, squeeze out excess air, and seal. Marinate in the refrigerator, 8 hours to overnight.
• Remove blackened peppers from the oven, transfer to a bowl, and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Once cool, remove and discard skins. Refrigerate 8 hours to overnight.
• The following day, preheat an electric double-sided grill (such as George Foreman®) according to manufacturers' directions. Sprinkle eggplant slices with garlic powder and onion powder.
• Remove portobello mushrooms from the marinade, and discard the remaining marinade. Cook on the preheated grill until tender, 4 to 5 minutes. Cook eggplant slices on the preheated grill until tender, 4 to 5 minutes. Remove, set onto a plate, and sprinkle with Parmesan cheese. Set aside.
• To assemble the sandwiches, spread all 8 slices of focaccia bread with a thin layer of ranch dressing. Layer 1/2 of the bread slices with a slice of Swiss cheese, an eggplant slice, a roasted pepper half, a portobello mushroom cap, and a slice of Asiago cheese. Top with the remaining bread.
• Spray the double-sided grill with cooking spray, and cook the sandwiches until the cheese has melted, the sandwiches are hot in the center, and the bread is golden brown, 4 to 5 minutes.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

ROASTED EGGPLANT AND PEPPERS

Steps:

• Preheat oven to 350.
• Place eggplant, peppers, and onion in a nonstick baking dish.
• Drizzle with oil.
• Bake for 20 minutes, basting frequently.
• Arrange on a serving dish and garnish w/ basil.

OVEN ROASTED RED BELL PEPPER AND EGGPLANT

Steps:

• Preheat the oven to 200C.
• Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
• Drizzle the oil and sprinkle the seasonings over the vegetables.
• Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
• Sprinkle the fresh herbs if you are using them.
• Serve.

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)

Steps:

• For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
• For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
• For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
• For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
• Preheat the broiler.
• Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.