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Marinated Roasted Red Peppers

Marinated Roasted Red Peppers

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 35 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

Marinated Roasted Red Peppers
4 each Red bell pepper, medium-large, scrubbed
3 tablespoon Extra virgin olive oil
2 teaspoon Sherry vinegar
1 each Garlic clove, minced
1 teaspoon Minced fresh thyme
1/2 teaspoon Salt
2 tablespoon Chopped fresh parsley

directions:

These peppers taste terrific on their own, on a cracker, or on a slice of baguette, but they also shine in combination with other tasty tidbits. Try a few strips as a topping for a sliver of ham, a piece of cheese, an anchovy fillet, or a few sardines on a baguette slice. If you're pressed for time, use roasted peppers from a jar or salad bar. The peppers keep well in an airtight container in the fridge, but bring them to room temperature before serving.
1. Adjust oven rack to very top position and preheat broiler. Line a large rimmed baking sheet with foil. Slice about 1/2 inch off top and bottom of each pepper, remove stems from top portions, and pull out core of each pepper and discard. Slit each pepper body from top to bottom, lay it skin-side down on work surface, and open it like a book. Cut out ribs and remove seeds.
2. Lay peppers (including top and bottom pieces) skin-side up on baking sheet, and flatten large pieces with palm of your hand.
3. Broil peppers until spotty brown, about 5 minutes, then rotate pan and continue broiling until skin is charred and puffed (flesh should still be reasonably firm), about 3 to 5 minutes longer. Remove peppers from oven, immediately transfer to a medium heatproof bowl, tightly cover bowl with plastic wrap, and allow peppers to steam as they cool, about 25 minutes.
4. Remove and discard pepper peels (some of the peel will slip off easily, but you may need a paring knife to remove it all), cut flesh into strips about 1/3 inch wide, and return peppers to bowl with their juices.
5. In a small bowl, combine oil, vinegar, garlic, thyme or oregano, and salt, mixing well, then pour over peppers and mix to distribute. Marinate at room temperature for at least 1 hour, then add parsley, stir, and serve.
Suggestions: 1 tsp. minced fresh thyme or oregano can be substituted for 1/2 tsp. dried.
Source: Hannaford fresh Magazine, May - June 2008

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Quantity Ingredients  
4 each Red bell pepper, medium-large, scrubbed  
3 tablespoon Extra virgin olive oil  
2 teaspoon Sherry vinegar  
1 each Garlic clove, minced  
1 teaspoon Minced fresh thyme  
1/2 teaspoon Salt  
2 tablespoon Chopped fresh parsley  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 80 kcal (4%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (16%)
Saturated Fat 5 g (25%)
Cholesterol 0 mg (0%)
Sodium 201 mg (8%)
Total Carbohydrates 7 g (2%)
Dietary Fiber 5 g (20%)
Protein 5 g (8%)
Vitamins
Vitamin A 1660 IU (33%)
Vitamin C 68 mg (113%)
Minerals
Calcium 11 mg (0%)
Iron 7 mg (11%)
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