Best 3 Pan Roasted Peppers With Garlic Recipes

Pan roasted peppers with garlic is an easy and delicious side dish that is perfect for any occasion. This versatile dish can be enjoyed on its own as a light lunch or snack, or served alongside roasted meats, fish, or grilled vegetables. The combination of sweet peppers, savory garlic, and a hint of olive oil creates a symphony of flavors that is sure to please everyone at the table. With just a few simple ingredients and minimal effort, you can create a dish that is both visually appealing and bursting with flavor. So, let's dive into this culinary journey and discover the best recipe for pan roasted peppers with garlic!

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ROASTED PEPPERS WITH GARLIC

Roasted Peppers with Garlic image

Categories Garlic Pepper Side Quick & Easy Summer Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 4

Ingredients

2 red bell peppers
2 yellow bell peppers
1 large garlic clove
2 tablespoons extra-virgin olive oil

Steps:

Preheat broiler.
Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered, 8 to 12 minutes. (Alternatively, lay whole peppers on their sides on racks of burners of a gas stove and turn flames on high. Char peppers, turning them with tongs, until skins are blackened, 5 to 8 minutes.)
Transfer roasted peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers and cut each quarter lengthwise into 2 or 3 strips. Thinly slice garlic and in a bowl toss with peppers, oil, and salt to taste. Marinate peppers, covered and chilled, at least 3 hours and up to 3 days.

PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES

Peppers Roasted with Garlic, Basil and Tomatoes image

This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.

Provided by amanda1432

Categories Side Dish Vegetables Tomatoes

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
½ cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g

ROASTED PEPPERS WITH GARLIC AND HERBS

Roasted Peppers with Garlic and Herbs image

This side pairs well with London broil, lamb burgers, or grilled chicken.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

4 bell peppers (red, yellow, or orange), halved and seeded
2 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon dried oregano
Coarse salt and ground pepper
Fresh basil leaves, torn

Steps:

Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

Nutrition Facts : Calories 97 g, Fat 7 g, Fiber 2 g, Protein 1 g

Tips:

For the best flavor, use ripe, brightly colored peppers. Avoid any peppers that are bruised or have blemishes.
To easily remove the seeds and ribs from the peppers, cut them in half lengthwise and use a spoon to scrape them out.
If you don't have a grill, you can also roast the peppers in a hot oven. Preheat the oven to 400 degrees Fahrenheit and roast the peppers for 20-25 minutes, or until they are tender and slightly charred.
To make the peppers even more flavorful, marinate them in a mixture of olive oil, herbs, and spices for at least 30 minutes before roasting.
Roasted peppers can be used in a variety of dishes, such as salads, pasta dishes, pizzas, and sandwiches.

Conclusion:

Pan-roasted peppers with garlic is a simple but delicious side dish that can be enjoyed as part of a healthy meal. The peppers are roasted until they are tender and slightly charred, and then tossed with garlic, olive oil, and herbs. This dish is a great source of vitamins and minerals, and it is also low in calories and fat. It is a perfect side dish for grilled meats or fish.