Roasted Reds With Peppers And Capers Recipes
ROASTED PEPPERS WITH CAPERS AND OLIVES WITH A BALSAMIC VINAIGRETTE
Steps:
- In a bowl whisk together olive oil and balsamic vinegar. Open jar of capers and drain. Open bottle of peppers, drain and cut into large strips. Transfer to shallow plate. Add some drained capers and olives to dish containing red papers. Drizzle vinaigrette over peppers.
SLOW-ROASTED COD WITH BELL PEPPERS AND CAPERS
If you get a fillet that includes the thin, tapered tail end of the cod, fold it underneath so the fillet will cook evenly.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Seafood Fish Cod Bell Pepper Garlic Capers Roast Quick & Easy Quick and Healthy Healthy Onion
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place racks in center and top-most positions of oven; heat broiler. Cut bell peppers in half lengthwise and remove stems, ribs, and seeds; discard. Place bell peppers on a rimmed baking sheet and drizzle with 3 Tbsp. oil; season with salt and black pepper. Toss to coat, then turn cut side down and broil bell peppers on top rack, turning baking sheet front to back halfway through, until skins are blackened all over, 15-20 minutes.
- Transfer bell peppers along with oil and juices on baking sheet to a large bowl and cover tightly with plastic wrap. Let bell peppers sit 10 minutes to steam, which will loosen their skins. Reduce oven temperature to 300°F.
- Uncover bell peppers and peel away charred skin from flesh (don't worry about getting every last bit); discard. Tear flesh into 1/2" strips and place in a shallow 3-qt. baking dish along with all the accumulated juices in the bowl. Add garlic, vinegar, and red pepper flakes and toss well to combine. Taste and season with more salt.
- Nestle cod into bell pepper mixture, drizzle with 2 Tbsp. oil, and season with salt and black pepper. Roast on center rack until flesh is opaque throughout and flakes easily when pressed, 25-30 minutes. Let rest 10 minutes.
- Meanwhile, toss onion, parsley, capers, and remaining 1 Tbsp. oil in a small bowl; season with salt.
- Top fish with onion mixture and serve with bread.
- Do Ahead
- Bell peppers can be roasted 1 day ahead. Peel and let cool; cover and chill.
ROASTED RED PEPPERS AND CAULIFLOWER WITH CAPER VINAIGRETTE
Provided by Shelley Wiseman
Categories Side Roast Buffet Lemon Cauliflower Bell Pepper Healthy Vegan Capers Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Toss cauliflower with 1/4 cup oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl, then divide between two 4-sided sheet pans. Roast cauliflower, turning it and switching position of pans halfway through, until just tender and browned in spots, about 20 minutes total.
- While cauliflower roasts, whisk together lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large serving bowl, then add remaining 1/2 cup oil in a slow stream, whisking. Finely chop about 1 tablespoon capers, then whisk chopped and whole capers into vinaigrette. Add warm cauliflower and peppers and toss to coat. Serve at room temperature.
DEVILED GREEN EGGS WITH ROASTED RED PEPPER AND CAPERS
Make green-eggs and ham with this mustard green-infused filling for a healthier riff on deviled eggs.
Provided by Drew Ramsey, M.D.
Categories HarperCollins Appetizer Egg Healthy Mustard Greens Bell Pepper Capers Hors D'Oeuvre Sugar Conscious Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the eggs and vinegar in a small saucepan and cover with cold water. Bring to a full boil over high heat, cover, and turn off the heat. Set aside for 15 minutes to allow the eggs to cook through. Place under cold running water to cool. Drain and peel. Cut the eggs in half lengthwise, scoop out the yolks, and transfer them to a small bowl. Set aside.
- Put the mustard greens in a food processor and chop finely. Add the reserved egg yolks, mayonnaise, and black pepper and process until smooth. Transfer the egg whites to a plate and fill them with the yolk mixture. Top with the roasted red peppers, capers, and jalapeño, if using. Serve immediately, or cover and chill until ready to serve or for up to 4 hours.
ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY
A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.
Provided by David Tanis
Categories snack, finger foods, vegetables, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
- Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
- Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.
RED BELL PEPPERS WITH CAPERS-TAPAS
Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.
Provided by Rita1652
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a hot large pan.
- Add pepper and cook till softened and slightly charred about 10 minutes.Add garlic and capers cook for 3 more minutes.
- Stir in vinegar and season to taste with salt and pepper.
- Serve hot or chilled.
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