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Vegetarian

Pan Roasted Pepper Salad

January 10, 2017 by Marisa 23 Comments

Pan Roasted Pepper Salad

Pan Roasted Pepper Salad makes an easy and delicious side dish to meat, poultry, or fish and can also be enjoyed on its own as a vegetarian dish.

Pan Roasted Pepper Salad

Fried sweet bell peppers was a signature dish my mamma would make quite often and had become a delicious comfort food while growing up. Mamma would typically pan fry them on medium low heat with a simple seasoning of salt and pepper and a generous amount of oil that would have us eagerly doing  “la scarpetta” with much enthusiasm!

Fare la scarpetta is a phrase we use in Italian. It literally translates to “make the little shoe” by taking a piece of bread and using it to sop up all that delicious goodness on the surface of your plate which we simply can’t leave behind.

Often times our school lunches consisted of fried red peppers sandwiched together with thick slices of Italian Margarita bread and it just had to be red peppers because…. well, mamma knew we loved those best!

Pan Roasted Pepper Salad

While I still very much prefer the sweet red bell peppers, I’ve grown to love the wide array of bright colors with their glossy exterior.

Pan Roasted Pepper Salad

Throughout the years I’ve lightened up the dish by using far less oil and as a result made it more heart friendly but without skimping on taste.

Also I prefer to cut the peppers and onions in fairly equal size, roughly one inch pieces. This way they’ll cook much more evenly and in the same amount of time. You can also cut them in strips if you like as my mamma would often do. Whatever works best for you is just fine!

I’ve shortened the cooking time considerably by turning up the heat which allows the sweet peppers to char nicely. You will want to use an oil with a higher smoking point for this part and then a light drizzle of your best extra virgin olive oil to finish off the dish once plated.

Just before removing the pan off the heat, I love to give the veggies a splash of balsamic vinegar and if you’ve never tried this I urge you to give it a go. It imparts such lovely sweet flavors and an extra zing to the pan roasted pepper salad.

Pan Roasted Pepper Salad

How versatile this dish is!

There are so many ways to serve up these pan roasted veggies. They make a rather delicious topping for a vegetarian pizza which I make once a week!

You can also top them over sausage or strips of beef on a bun as a panini sandwich or simply as a side dish.

They are just as tasty tossed with some pasta or spooned atop crostini.

Pan Roasted Pepper Salad

Today I am serving these pan roasted peppers with some rustic elegance over a bed of arugula with some Parmesan shavings and a generous sprinkle of pomegranate arils for a burst of refreshing sweetness.

Enjoy piled high with your favorite grilled or toasted bread and don’t forget the wine!

Buon Appetito!

Pan Roasted Pepper Salad
Print Recipe
0 from 0 votes

Pan Roasted Pepper Salad

This Pan Roasted Pepper Salad makes an easy and delicious side dish to meat, poultry, or fish and can also be enjoyed on its own as a vegetarian dish.
Course: Vegetarian
Servings: 4
Author: Marisa

Ingredients

  • 2 tablespoons canola or vegetable oil
  • 4 sweet bell peppers seeded and roughly cut into1 inch pieces
  • 2 onions peeled and cut into 1 inch pieces ( separate layers)
  • 3 garlic cloves peeled and smashed
  • salt and pepper
  • 1 tablespoon balsamic vinegar
  • A bunch arugula rinsed and dried
  • 1 tablespoon chopped fresh basil
  • 1/3 cup pomegranate Arils
  • 1 tablespoons shredded Parmesan cheese
  • extra virgin olive oil for drizzlling

Instructions

  • Pour the oil into a non stick frying pan and heat to medium high.
  • Add the cut peppers, onions and smashed garlic to the pan and season with salt and pepper.
  • Cook for about 7 to 10 minutes while stirring occasionally so that they get a nice sear.
  • Just before turning off the heat, drizzle the balsamic vinegar over the veggies while stirring to coat all over (for about 1 minute).
  • Remove from the heat.
  • Place the arugula onto a serving platter and top with the roasted pepper mixture.
  • Scatter the chopped basil, pomegranate Arils and Parmesan cheese over the pepper salad.
  • Drizzle a little extra virgin olive oil over the roasted pepper salad and serve with your favorite bread.

 

Filed Under: Salads & Side Dishes, Vegetarian Tagged With: salad, sweet peppers, Vegetables, vegetarian

Vegan Eggplant Pockets

April 29, 2016 by Marisa 29 Comments

vegan-eggplant-pockets

vegan-eggplant-pockets

These vegan eggplant pockets could not be more simple to make and will surely have you doubling the recipe because they are devoured ever so quickly. They can be served elegantly as a side dish on a bed of arugula or baby romaine leaves and they make a delicious addition to any antipasto platter. A wonderful twist on a reverse sandwich with the bread tucked in between the eggplant slices.

I am by no means an expert on vegan meals as I very much enjoy poultry, fish and occasionally beef dishes. Nor would I ever be able to give it up entirely. My daughter however, has been doing a 30 day vegan challenge and so far she is enjoying it.

My challenge was in finding a vegan cheese which would greatly resemble or mimic the sharpness of a good quality Parmesan cheese, which I have always used in this recipe. I believe, I may have burnt a hole in the floor of the organic and vegan dairy section of my favorite grocery store. That is how long I stayed rooted in the same spot, reading and rechecking the list of ingredients on the various vegan cheeses. In conclusion, there is no vegan replacement for Parmesan cheese, the king of all cheeses!

I did however come across an organic, vegan mozzarella flavored cheese, which worked beautifully in this recipe and imparted a creamy taste and texture that was simply irresistible.

vegan-eggplant-pockets

A little note to help along the way…have the stuffing ready before cutting the eggplant since the flesh quickly discolors.

vegan-eggplant-pockets

A little fun fact…bigger is not always better! Smaller eggplants are best. The full sized eggplants tend to have hard seeds and can be bitter, so do look for smooth-skinned ones and avoid any that have soft brown spots.

vegan-eggplant-pockets

These little vegan pockets also make a healthy and fun afternoon snack for all kids who come barging in with a rumbling tummy after school!

vegan-eggplant-pockets

If anyone knows of a good vegan substitution for Parmesan cheese, I would love to hear from you…simply leave me a comment!

Ciao for now!

vegan-eggplant-pockets
Print Recipe
5 from 1 vote

Vegan Eggplant Pockets

These vegan eggplant pockets make an easy and delicious side dish. They can also be served as a first coarse meal over a bed of arugula or baby romaine.
Course: Vegan
Servings: 4
Author: Marisa

Ingredients

  • 1 cup fresh breadcrumbs made without eggs
  • 1/2 cup vegan mozzarella cheese
  • 1/2 cup finely chopped tomato
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup chopped fresh Italian parsley
  • 1 clove of garlic minced
  • 1 heaping tablespoon golden raisins
  • 1 tablespoon pine nuts lightly toasted
  • 1/2 teaspoon salt I used fine sea salt
  • 1/4 teaspoon freshly ground pepper
  • 16 eggplant slices cut 1/4 inch thick

Instructions

  • Line a baking sheet with parchment paper.
  • In a medium size bowl, combine the bread crumbs, cheese, tomato, 2 tablespoons of extra-virgin olive oil, parsley, garlic, raisins, pine nuts and 1/4 teaspoon of salt and pepper. Set aside.
  • Brush both sides of the eggplant slices with the remaining extra-virgin olive oil and sprinkle both sides with the remaining salt.
  • Place half of the eggplant slices on the prepared baking sheet.
  • Spoon the bread mixture evenly over the slices and top with the remaining eggplant slices.
  • Bake in 450*F degree oven for about 20 to 30 minutes, turning once or until the slices are a light golden brown on each side.

 

Filed Under: Appetizers, Vegan, Vegetarian Tagged With: appetizer, Eggplant, pine nut, raisin, tomato, Vegan, vegetarian

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