Marinated Roasted Red Peppers Recipe

Name: Marinated Roasted Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cup large red bell peppers; 1/3 cup extra virgin olive oil; 3 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 3/4 cup thinly sliced sweet onion (about 1/2 medium); 1/4 cup chopped green onions; 2 garlic cloves, crushed; 1 rosemary sprig

Servings: persons

4 cup large red bell peppers
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 cup thinly sliced sweet onion (about 1/2 medium)
1/4 cup chopped green onions
2 garlic cloves, crushed
1 rosemary sprig

1
Preheat broiler. Quarter peppers lenghwise; remove seeds and membranes. Place bell pepper, skin side up, on an aluminum foil-lined baking sheet. Broil 5 inches from heat 8 to 10 minutes or until bell pepper looks blistered. Place bell pepper in a large zip-top plastic freezer bag; seal bag. Let stand 10 minutes to loosen skins. Remove bell pepper from bag, reserving bag. Peel bell pepper; cut into 1/2-inch-thick slices.
2
Place oil and next 5 ingredients in reserved bag. Seal bag; shake to blend. Add roasted bell pepper, onion, and next 3 ingredients; seal bag, and shake to coat vegetables. Chill up to 24 hours, turning bag occasionally. Remove and discard rosemary sprig before serving.
3
Include 1 day for marinating in total time.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cup large red bell peppers, 1/3 cup extra virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, and more.

Yes, Marinated Roasted Red Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Roasted Red Peppers

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