Zia Francas Roasted Peppers Recipes

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ZIA FRANCA'S ROASTED PEPPERS



Zia Franca's Roasted Peppers image

Provided by Food Network

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

2 red peppers
3 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1/4 cup capers
1/2 cup black olives
Bunch fresh Italian parsley, chopped
1/2 cup bread crumbs

Steps:

  • Place the peppers in an oven or on a barbecue and roast until they are soft and charred. Let the peppers rest in a paper bag for 10 minutes, allowing the steam from hot peppers to loosen the charred skin. Remove the peppers from the bag, and peel off the skin and discard. Remove the seeds and cut into 1/4-inch strips. In a large saucepan, heat the extra-virgin olive oil and the garlic. Add the capers, black olives, and pepper strips. Cook for a few minutes more, and season with salt. Sprinkle with the parsley and bread crumbs, and stir well. Remove the garlic, and let rest for 15 minutes before serving.

EASY ROASTED PEPPERS



Easy Roasted Peppers image

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

6 red bell peppers

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 IN OIL (PEPERONI ARROSTITI SOTTO OLIO)



Roasted Peppers in Oil (Peperoni Arrostiti Sotto Olio) image

I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.

Provided by Kim's Cooking Now

Categories     Appetizers and Snacks     Antipasto Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
¾ cup extra-virgin olive oil
1 clove garlic, minced
5 leaves fresh basil leaves, finely sliced
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
  • Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
  • Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
  • Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 4 g, Fat 28.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.9 g, Sodium 195.5 mg, Sugar 1.8 g

ROASTED PEPPERS



Roasted Peppers image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 4

4 red peppers
4 yellow peppers
4 tablespoons olive oil
Salt and pepper

Steps:

  • Roast peppers by placing them on gas stove or open flame. Make sure to turn peppers to char evenly. When pepper skin is black, remove peppers and place them in a bowl. Cover with plastic wrap and let sit for 20 minutes. Remove peppers and peel off black skin. Remove seeds. Cut each pepper into 6 sections. Put peppers in a clean bowl and add olive oil. Season with salt and pepper to taste.

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