Air Fried Zucchini Blossom with Ricotta and Mozzarella Cheese
Air Fried Yuca
Spicy Peach Cream Cheese Dip
Egg Salad with Ham Mini Phyllo Cup
Curry Beef Pinwheels
Simple Pumpkin Crackers
Air Fried Sweet Mini Peppers with Onion and Zucchini
This is one of my favorite method to “roast” sweet mini peppers. It is super easy and fast…it’s lightly caramelized and perfect on bread, crackers or salad.
I love the colors of the sweet pepper, so summery and refreshing. Many times we just eat them raw…crunchy and sweet, but sometimes I like to enhance the sweetness of the peppers by roasting…
I used to roast mini peppers in the oven…but since I got the air-fryer, this is my preferred way to “roast” almost anything…I love how even and caramelized the sweet peppers turned out in the air-fryer. All the excess liquid, either from the washing or the pepper itself just drains out of the basket.
This recipe is very versatile, you can air-fry only the mini peppers or mix and match it with all kind of vegetables, I decided to go with zucchini and onion as I had them handy, but feel free to use whatever vegetable you have available such as carrots, eggplant, yellow squash…
Once the vegetables are air fried and seasoned you can keep them in the refrigerator for a few days and serve cold, which I love during warm weather.
1 lb sweet pepper
1 medium size onion
Balsamic Vinegar to taste
Freshly ground salt and pepper to taste
Preheat air fryer to 400F.
Wash and slice in half the sweet peppers and remove the seed. Slice the zucchini and the onion.
In a large bowl place the sweet mini peppers and drizzle with olive oil.
Carefully place the sweet peppers in the air fryer basket and let is cook for approximately 15 minutes. Make sure to shake the basket in between. Remove from the basket and place in a large bowl.
Do the same with the onion and zucchini. Once the onion and zucchini are done place them together with the sweet peppers.
Add salt and pepper and drizzle balsamic vinegar to taste. Toss gently.
Serve warm or cold.
I hope you enjoy this simple method of roasting mini sweet peppers…for more air-fryer recipes, please check HERE.
Did you know that peppers contain large amount of antioxidants such as lycopene, beta carotene, lutein and zeaxanthin? These carotenoids are important, especially for the eyes.
Thank you for visiting Color Your Recipes…have a colorful week!
Persian Eggplant Dip
This is a very healthy and tasty dip made with roasted eggplants. The recipe is simple and the trick to its delightful taste is the caramelized onion and golden garlic together with a hint mint…all together in a smoky, creamy and silky eggplant.
Since I had the eggplant dip (Kashke Badmjan) at a local Persian restaurant I wanted so bad to make it at home…when I noticed these huge, really huge eggplants at Trader Joe’s I saw the opportunity to try and I end up bringing home two of this gigantic eggplants.
Eggplants are healthy in spite of a large amount of water. Eggplants contain dietary fiber, vitamins and minerals.
This eggplant dip is delicious served with fresh pita bread or pita chips. Traditionally it is served with pita bread, but I love the combination of light and crispy pita chips with the creaminess of the eggplant…so it is up to you…
- 2 large eggplants (cut into 1/4 inch rounds // skin on)
- 1 large onion, thinly sliced in half moon
- 4 cloves garlic, finely minced
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- ½ teaspoon turmeric
- Sea salt + ground pepper
- Plain yogurt, Greek or regular
Wash and poke the eggplants with a fork, place them on a foil-lined pan. Roast in a preheated oven of 375 to 400F for about 45 min to 1 hour until the eggplants are soft.
While the eggplants are in the oven, caramelize the onion, preferably in a cast iron pan over medium heat to high heat. Add the onions. Cook for a few minute until they start to soften, stirring so the heat distribute evenly.
Reduce the heat to medium low and continue stir once in a while so the onions brown equally. The onions will reduce and become more and more golden. Remove the onions from the pan once the onion developed a deep and caramelized flavor. Set aside.
In the same pan, add the minced garlic with the mint and let it turn golden under medium heat, stir constantly, so the garlic will not burn. Remove from the heat and add to the caramelized onion.
Once the eggplants are soft and somewhat the skin burnt Remove from the oven, let it cool and then remove the inside of the eggplant with a spoon. Mash the eggplant with a fork.
In the same cast iron skillet place the mashed eggplant, salt, pepper, turmeric and cook for a few minutes stirring constantly. Once the mixture is even, add the mixture of caramelized onion and garlic.
Cook for another 3 to 4 minutes, adjust more seasoning if necessary stirring frequently.
Before serving add plain yogurt. Serve warm or at room temperature.
Did you know that eggplant is a fruit and classified as a berry? Moreover, the seeds of eggplants contain nicotinoid, which are substance related to the ones found in tobacco, both are species of nightshade plants.