Roasted Peppers
These sweet, tender roasted bell peppers are marinated in rich extra-virgin olive oil, garlic, and herbs for an effortless and versatile Italian-style side dish.
Ingredients
- •4 large bell peppers, red and yellow (about 1.75 lbs / 800g)
- •3 tablespoons extra-virgin olive oil (45ml)
- •2 cloves garlic, thinly sliced
- •1 tablespoon red wine vinegar (15ml)
- •1 tablespoon fresh flat-leaf parsley, finely chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with aluminum foil or parchment paper.
- 2
Slice the bell peppers in half lengthwise, removing the stems, seeds, and inner white ribs.
- 3
Place the pepper halves skin-side up on the baking sheet in a single layer.
- 4
Roast for 25 to 30 minutes, until the skins are deeply blistered and charred in spots, and the flesh is tender.
- 5
Transfer the hot peppers immediately into a large bowl and cover tightly with plastic wrap or a lid to let them steam for 15 minutes.
- 6
Once cool enough to handle, peel away and discard the charred skins, then slice the roasted pepper flesh into long, wide strips.
- 7
In a serving bowl, toss the sliced peppers with extra-virgin olive oil, sliced garlic, red wine vinegar, chopped parsley, salt, and black pepper.
- 8
Allow the peppers to marinate at room temperature for at least 15 minutes before serving warm or at room temperature.
💡 Chef tips
- To store, place the peppers in a sealed glass jar submerged in olive oil in the refrigerator for up to 5 days.
- For a smokier profile, char the peppers directly over an open gas stove flame using tongs instead of oven-roasting.
- These peppers make a fantastic topping for crusty crostini, sandwiches, or mixed into pasta salads.
✅ How it should turn out
The finished peppers will be silky, sweet, and deeply tender, bathed in a fragrant garlic-infused olive oil with a subtle smoky aroma and bright acid finish.