Description
This Marinated Roasted Red Peppers recipe features sweet red bell peppers roasted until perfectly charred, then marinated in a flavorful blend of olive oil, garlic, fresh parsley, red wine vinegar, and sea salt. Roasting brings out the natural sweetness of the peppers while the marinade adds a zesty, aromatic touch. This versatile dish can be served as a side, appetizer, or atop crostini or crusty bread for a simple but elegant snack.
Ingredients
Scale
Peppers
- 6 large red bell peppers
- Extra virgin olive oil, for roasting
Marinade
- â…“ cup extra virgin olive oil
- 1 garlic clove, finely minced
- 1 tablespoon fresh Italian parsley, finely chopped
- 1 teaspoon red wine vinegar
- 1 teaspoon sea salt, plus more to taste
To Serve
- Crostini or crusty bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) and line a large baking sheet with parchment paper to ensure easy cleanup.
- Prepare Peppers: Arrange the whole red bell peppers on the prepared baking sheet. Drizzle them lightly with extra virgin olive oil and rub to coat all sides evenly.
- Roast Peppers: Roast the peppers for 10 to 25 minutes, turning occasionally so that the skins blister and char evenly on all sides, and the peppers soften and collapse slightly.
- Steam Peppers: Transfer the hot roasted peppers to a large bowl and cover tightly with plastic wrap or a clean kitchen towel. Let them steam for 15 to 20 minutes to loosen the skins for easy peeling.
- Peel and Clean: Once cool enough to handle, peel off the charred skins and discard them. Remove the stems, seeds, and white membranes from the peppers.
- Slice Peppers: Slice or tear the cleaned peppers into 1-inch strips and place them into a clean mixing bowl.
- Mix Marinade: Add the â…“ cup olive oil, minced garlic, chopped parsley, red wine vinegar, and 1 teaspoon sea salt to the bowl with the peppers. Gently mix to combine all ingredients well.
- Marinate: Allow the peppers to marinate at room temperature for at least 1 hour to develop flavors. Alternatively, refrigerate for up to 3 days for a richer taste.
- Serve: Serve the marinated roasted peppers chilled or at room temperature alongside crostini or crusty bread as a delicious appetizer or side dish.
Notes
- Roasting time varies depending on pepper size and oven; watch for charred, softened skins as indicators.
- Marinating longer deepens the flavor—overnight marination is ideal.
- Peeling the peppers is essential to remove bitter, burnt skin for better texture and taste.
- Use fresh Italian parsley for best flavor; substitute with flat-leaf parsley if unavailable.
- These marinated peppers can be stored in an airtight container in the fridge for up to 3 days.
- Serve with crusty bread, in salads, sandwiches, or as a versatile antipasto item.
