Name: Smoky Mediterranean Marinated Roasted Red Peppers
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: 6 large red bell peppers; 1/4 cup extra virgin olive oil (plus a little for roasting); 1 garlic clove, finely minced; 1 tablespoon fresh parsley, chopped; 1 teaspoon apple cider vinegar; 1 teaspoon sea salt, plus more to taste

These silky, smoky roasted red peppers are bursting with bold Mediterranean flavor. After charring in the oven, I marinate them in olive oil, garlic, and a touch of vinegar to create a vibrant dish that’s perfect as a side, appetizer, or even a topping for crusty bread. They’re tender, colorful, and incredibly easy to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large red bell peppers

1 garlic clove, finely minced

1 tablespoon fresh parsley, chopped

¼ cup extra virgin olive oil (plus a little for roasting)

1 teaspoon apple cider vinegar

1 teaspoon sea salt, plus more to taste

Directions

I start by preheating the oven to 450°F (230°C) and lining a baking sheet with parchment paper or foil.

Then I place the whole red peppers on the sheet, drizzle them lightly with olive oil, and use my hands to rub the oil evenly over the skins.

I roast the peppers for 20–25 minutes, turning them every 7–8 minutes so all sides blister and char.

After roasting, I immediately transfer them to a bowl and cover it tightly with a plate or kitchen towel. I let them steam for 15–20 minutes to loosen the skins.

Once the peppers are cool enough to handle, I peel off the skins, remove the stems and seeds, and slice them into thick strips.

In a separate bowl, I whisk together olive oil, minced garlic, chopped parsley, apple cider vinegar, and salt.

I add the roasted pepper strips to the bowl and gently toss to coat them in the marinade.

I let the mixture marinate at room temperature for at least one hour, or refrigerate overnight for an even deeper flavor.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cooking Time: 25 minutes

Marinating Time: 1 hour (or overnight)

Total Time: 1 hour 40 minutes

Calories: Approximately 120 kcal per serving

Variations

Add spice: I sometimes include red pepper flakes or a pinch of smoked paprika for heat.

Use different herbs: Fresh basil or oregano works beautifully in place of parsley.

Try other vinegars: Balsamic or red wine vinegar gives a richer twist.

Add capers or olives: These bring briny depth for a more complex flavor.

Roast on the grill: If I have time, grilling the peppers gives an even smokier touch.

Storage/Reheating

I store the marinated peppers in an airtight container in the refrigerator for up to 5 days. The flavor gets better the longer they sit. I don’t recommend freezing them since the texture softens too much.

To serve, I let them come to room temperature or give them a quick 10-second warm-up in the microwave—just enough to take the chill off if I’m serving them as a side.

FAQs

How do I know when the peppers are done roasting?

I look for charred, blistered skin all over. They should collapse slightly and have a smoky aroma. Turning them during roasting ensures even cooking.

Can I use jarred roasted red peppers instead?

Yes, I can, but the flavor won’t be quite as fresh or smoky. I always rinse and pat them dry before marinating to remove any brine.

How long do they need to marinate?

At least one hour at room temperature works, but I usually marinate them overnight in the fridge for the best flavor.

Are these served hot or cold?

They’re typically served at room temperature or chilled. I sometimes warm them slightly if I’m serving them as part of a hot meal.

What dishes can I pair them with?

I love them on toast, mixed into pasta, alongside grilled meats, on sandwiches, or as part of a Mediterranean mezze spread.

Conclusion

These Smoky Mediterranean Marinated Roasted Red Peppers are one of those recipes I come back to again and again. They’re easy, vibrant, and packed with flavor from simple, wholesome ingredients. Whether I use them to dress up a dinner plate or snack on them straight from the fridge, they always deliver bold taste and beautiful color.

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