Roasted peppers and nectarines come together in this delightful dish to create a tantalizing combination of flavors and textures. The smoky sweetness of the roasted peppers pairs perfectly with the juicy tartness of the nectarines, while fresh herbs and tangy dressing add depth and complexity. This nutritious and versatile side dish can be enjoyed as an appetizer, a salad, or a complement to grilled meats or fish. Whether you're looking for a refreshing summer dish or a vibrant addition to your next dinner party, this recipe for roasted peppers with nectarines is sure to satisfy.
Here are our top 5 tried and tested recipes!
ROASTED PEPPERS WITH GARLIC AND HERBS
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
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
20 BEST ROASTED RED PEPPER RECIPE COLLECTION
Crunchy, colorful, and sometimes even spicy, these amazing roasted red pepper recipes are here to make your dinner a little more fun.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
ROASTED PEPPERS WITH NECTARINES
Provided by Melia Marden
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toss chiles, bell peppers, oil, 1/2 teaspoon salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single layer in a large roasting pan, overlapping as needed.
- Roast until peppers are soft and edges begin to brown, about 1 hour. Transfer to a large bowl. Halve, pit, and slice nectarines; add to warm peppers. Add lemon juice and toss to combine. Season to taste with salt and pepper.
RICOTTA STUFFED OVEN ROASTED NECTARINES
Steps:
- Heat the oven to 400 degrees F.
- Pour the orange juice into an 8 by 8-inch pan. With the tip of a sharp knife, scrape the insides of the vanilla bean into the pan, reserving the outside pod. Place the nectarines cut side down in the pan. Sprinkle with sugar and lay the vanilla pod on top of the nectarines. Bake until the nectarines are slightly slumped and feel a little soft, about 10 to 12 minutes. Let cool in the pan to room temperature, then remove the nectarines from the pan and chill until ready to serve. Reserve any pan juices to pour over the nectarines later.
- Meanwhile, blend the ricotta with the honey in a food processor until smooth. Chill until ready to serve. To serve, turn the nectarines over and spoon the cheese filling into the cavity. Sprinkle with cinnamon sugar (if using) and serve immediately. Place 3 on each plate and drizzle the reserved pan juices over the stuffed nectarines.
ROASTED NECTARINES WITH LABNEH, HERBS, AND HONEY
Is it a salad? Is it a dessert? The truth is, I just don't know. Fruity, savory, crunchy, spicy and sweet: the kind of combination that simply cannot fail to please.
Provided by Sabrina Ghayour
Categories Summer Nectarine Quick & Easy Roast Vegetarian Yogurt Soy Free Wheat/Gluten-Free snack Appetizer Lunch Honey Fruit
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°. Line a large baking tray with baking paper.
- Place the nectarine halves cut side up on the prepared tray, then drizzle each with a little olive oil and season generously with pepper. Bake for 25-30 minutes until the edges of the fruit are browned and the flesh is cooked through and tender. Remove from the oven and leave to cool.
- Select a large platter and spread the labneh or strained Greek yogurt all over the surface, then arrange the roasted nectarines on top. Drizzle with a little olive oil, season with a little salt and sprinkle over the toasted flaked almonds, followed by the oregano and pul biber. Drizzle all over with the honey and, finally, scatter over the mint ribbons. Take to the table to serve.
Tips:
- Choose ripe and flavorful nectarines for the best results.
- To roast the peppers, you can use a grill, oven, or stovetop. If using a grill, preheat it to medium-high heat. If using the oven, preheat it to 400°F (200°C). If using the stovetop, heat a large skillet over medium-high heat.
- To roast the nectarines, slice them in half and remove the pits. Brush the cut sides with olive oil and sprinkle with sugar. Place the nectarine halves cut-side up on a baking sheet.
- Roast the peppers and nectarines together for about 20 minutes, or until the peppers are charred and the nectarines are softened.
- Once the peppers and nectarines are roasted, let them cool slightly before handling.
- To serve, slice the peppers and nectarines into strips and arrange them on a platter. Drizzle with olive oil and balsamic vinegar, and sprinkle with feta cheese and basil.
Conclusion:
Roasted peppers and nectarines are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. The combination of sweet and savory flavors is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give roasted peppers and nectarines a try. You won't be disappointed!
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