Roasted Red Peppers With Rosemary Recipes

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ROASTED POTATOES, PEPPERS AND ONIONS WITH ROSEMARY



Roasted Potatoes, Peppers and Onions with Rosemary image

Make and share this Roasted Potatoes, Peppers and Onions with Rosemary recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs baking potatoes, peeled and quartered lengthwise
1 large sweet red pepper, halved,stemmed,seeded and cut into 8 wedges
1 large sweet green pepper, halved,stemmed,seeded and cut into 8 wedges
4 small onions, halved and quartered lengthwise
4 cloves garlic
3 tablespoons olive oil
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary, crumbled
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
fresh rosemary, for garnish

Steps:

  • Preheat the oven to 400 degrees.
  • Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
  • Pile the onions in the center.
  • Scatter the garlic over the top.
  • Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
  • Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
  • Garnish with fresh rosemary sprigs.

Nutrition Facts : Calories 291.2, Fat 10.6, SaturatedFat 1.5, Sodium 738.5, Carbohydrate 46.9, Fiber 5.7, Sugar 7.2, Protein 4.8

ROASTED RED PEPPERS



Roasted Red Peppers image

Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.

Provided by Ina Garten

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 2

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil

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.

ROASTED RED PEPPER MINESTRONE



Roasted Red Pepper Minestrone image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

6 large red bell peppers
3 heads garlic
1/4 cup EVOO, plus more for drizzling
4 ounces smoky bacon or pancetta, chopped
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme
1 tablespoon chopped fresh oregano
3 to 4 cloves garlic, sliced
2 carrots, chopped
2 stalks celery, chopped
1 large fresh bay leaf
1 fresh red chile pepper, seeded and finely chopped
1 onion, chopped
1 starchy potato, peeled and chopped
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1/2 cup dry white wine
1 small bunch Tuscan kale, stemmed and chopped
8 cups chicken stock
One 14-ounce can red beans or chickpeas, rinsed and drained
Freshly grated nutmeg
3/4 cup ditalini or other small pasta, or broken thin spaghetti
4 tablespoons butter, softened
Crusty Italian bread, for serving
Grated pecorino, for serving

Steps:

  • Heat the broiler. Arrange the bell peppers on a baking sheet and broil, turning occasionally, until the skins are blackened. Transfer the peppers to a bowl, cover and let cool. Peel and seed the peppers. Puree 4 peppers in a food processor with any juices that collected in the bowl. Reserve the remaining 2 peppers for another recipe, such as Make-Ahead Paella Casserole or Roasted Squash Chili Mac.
  • Preheat the oven to 400 degrees F.
  • Cut off the top third of each garlic head, drizzle with EVOO and wrap in foil. Roast until tender. Reserve 2 heads for another recipe, such as Middle Eastern Garlic Roasted Chicken.
  • Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook until crisp. Add the rosemary, thyme, oregano, sliced garlic, carrots, celery, bay leaf, chile pepper, onions and potatoes and season with salt and pepper. Partially cover the pot and cook, stirring, until the vegetables are soft, 7 to 8 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the kale and cook until wilted. Add the stock, beans and a few gratings of nutmeg and bring to a boil. Stir in the roasted pepper puree.
  • Bring the soup to a low boil. Add the pasta and cook until al dente. (Or cook the pasta separately in salted boiling water.) Meanwhile, squeeze the roasted garlic from 1 head into a bowl and mash with the butter. Slice the bread, then broil or grill until charred.
  • Divide the soup among shallow bowls. Top with pecorino and a drizzle of EVOO. Slather the bread with the garlic butter and serve with the soup.
  • Cook's Note: The soup (without the pasta) can be refrigerated for a make-ahead meal. Add the pasta before serving. The garlic can be roasted ahead of time and mashed with the butter, then refrigerated.

ROASTED RED PEPPER AND ROSEMARY HUMMUS



Roasted Red Pepper and Rosemary Hummus image

This recipe has its roots from the Moosewood cookbook (1st generation) but it has been revised and added to so much it barely resembles the original. This recipe receives rants and raves from everyone who tries it, hummus lovers and new initiates alike. Full of flavor, rich in taste and a carefully crafted roller coaster of spices, this is probably one of the best versions of the popular hummus recipe you will ever try!

Provided by Chris Hoekstra

Categories     Spreads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

2 (15 ounce) cans chickpeas, rinsed
1 large red pepper
1 garlic clove, finely diced
1 cup Italian parsley (large flat leaves)
2 medium green onions, finely chopped
1 tablespoon fresh rosemary, finely chopped
6 tablespoons tahini
3 whole lemons, juiced
1/2-1 teaspoon salt
1/2-1 teaspoon black pepper
1 tablespoon tamari or 1 tablespoon soy sauce, to taste
2 teaspoons cumin, to taste
1/2 cup olive oil
1 dash cayenne pepper, to taste
Hungarian paprika

Steps:

  • Rinse chick peas and place in saucepan with water to cover.
  • Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency).
  • Drain in strainer and set aside.
  • Slice red pepper in half and take out seeds.
  • Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes).
  • Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
  • Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination).
  • Season with cayenne pepper to desired spiciness.
  • Transfer to lidded container and store in refrigerator for 12-24 hours to age.
  • To serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
  • Serve with sliced, toasted pita, sliced baguette, or vegetables.

ROASTED RED PEPPERS WITH ROSEMARY



Roasted Red Peppers With Rosemary image

From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Serve with French Bread.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 large sweet red peppers
2 -3 tablespoons sherry vinegar
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
salt and pepper

Steps:

  • Skewer peppers on long forks, roast over high open flame, turning often until skin is uniformly blackened.
  • Removed blackened skins.
  • Slice each pepper open and remove seeds. Cut into ½ inch strips.
  • Place on a plate; sprinkle with remaining ingredients.

Nutrition Facts : Calories 51.4, Fat 3.6, SaturatedFat 0.5, Sodium 1.8, Carbohydrate 5, Fiber 1.7, Sugar 3.4, Protein 0.8

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