Sweet roasted peppers dressed simply with garlic, olive oil and herbs.
Roasted Peppers
Tender roasted bell peppers marinated with garlic, olive oil, vinegar and herbs — simple, bright and deeply flavorful.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 1 hr
- Serves
- 6
- Level
- Easy
This is a dish I grew up with and still love serving the same simple way: sweet roasted peppers, good olive oil, garlic and just enough acidity to make everything bright. It is beautiful on an antipasto platter, with grilled meat, or tucked into a sandwich.
The recipe
Ingredients
Method
-
1
Heat the oven to 450°F.
-
2
Place the whole peppers on a baking sheet and roast for 30–35 minutes, turning a few times, until the skins are blistered and blackened in spots.
-
3
Transfer the hot peppers to a bowl and cover tightly for 15 minutes. The steam will loosen the skins.
-
4
Peel the peppers, remove the stems and seeds, and tear or slice the flesh into wide strips.
-
5
Arrange the peppers in a shallow dish and add the garlic.
-
6
Drizzle with olive oil and vinegar, then season with salt and pepper.
-
7
Let the peppers marinate for at least 20 minutes before serving.
-
8
Finish with fresh parsley or basil.
Notes
Store the peppers covered in the refrigerator for up to 4 days.
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