Recipes — red peppers RSS

EGGPLANT & ROASTED PEPPER DIP A variation on Baba Ganoush Ingredients: 1 small eggplant, ends trimmed, diced 3 Tbsp Beyond the Olive High Polyphenol Pasadena Blend extra virgin olive oil, divided Salt and pepper to taste Juice of a lemon 1 cup roasted red peppers* Recipe Below (your own are always tastier, but drained from a jar is faster)   1 clove garlic, chopped 3 Tbsps finely chopped fresh basil Directions: Preheat oven to 400 degrees. In a large bowl, toss eggplant with 1 Tbsp olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every five minutes. Eggplant is done when it is tender and lightly browned. Remove from oven and let...

PEPERONATA   (Serves: 4-6) Ingredients: 1 lb sweet Gypsy peppers, sliced 1 lb red bell peppers, sliced 1 lb red onions, sliced 2 cloves garlic, minced 1/4 cup Beyond the Olive Tuscan Blend extra virgin olive oil 1 tsp dried oregano Kosher salt and freshly ground pepper Directions: Heat olive oil on medium high heat in a large skillet. Add peppers, onions and garlic and sauté for about 10 minutes until peppers and onions are starting to soften. Add oregano and season with salt and pepper. Lower heat to medium and cook until pepper mixture is very soft (20-30 minutes). Delicious on sausages or as a side dish.