Description
Silky, smoky roasted red peppers marinated in olive oil, garlic, vinegar, and fresh herbs. This vibrant Mediterranean dish is perfect as a side, appetizer, or topping for bread, pasta, or salads. Easy to make, nutritious, and bursting with flavor.
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
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper or foil.
- Place whole red peppers on the sheet, drizzle lightly with olive oil, and rub the oil evenly over the skins.
- Roast the peppers for 20–25 minutes, turning them every 7–8 minutes until all sides are blistered and charred.
- Transfer the roasted peppers to a bowl and cover tightly with a plate or kitchen towel to steam for 15–20 minutes.
- Once cool enough to handle, peel off the skins, remove stems and seeds, and slice into thick strips.
- In a bowl, whisk together 1/4 cup olive oil, minced garlic, chopped parsley, apple cider vinegar, and sea salt.
- Add the roasted pepper strips to the marinade and gently toss to coat evenly.
- Let the mixture marinate at room temperature for at least 1 hour, or refrigerate overnight for deeper flavor.
Notes
Add red pepper flakes or smoked paprika for heat.
Try fresh basil or oregano instead of parsley.
Balsamic or red wine vinegar can replace apple cider vinegar.
Add capers or olives for briny depth.
Grilling the peppers adds an extra smoky touch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
