Roasted and Marinated Peppers

Roasted and Marinated Peppers

Preparing roasted and marinated peppers is a delightful way to enjoy healthy eating. This dish combines the natural sweetness of peppers with the rich flavors of olive oil and balsamic vinegar. It’s perfect as a vibrant side dish or a topping for salads and sandwiches. Plus, it’s great for meal prep, allowing you to create delicious meals throughout the week quickly.

WHY YOU WILL LOVE THIS RECIPE

You will love this roasted and marinated peppers recipe because it’s not just delicious but also a healthy version that can fit into many diets. This dish is low calorie and gluten free, making it a great option if you are looking for food that supports weight loss or helps with managing diabetes. The versatile use of roasted peppers adds a boost of fiber and essential vitamins to your meals. This recipe allows for easy meal prep, letting you prepare ahead and enjoy quick and flavorful meals without hassle.

HOW TO MAKE Roasted and Marinated Peppers

EQUIPMENT NEEDED

• Baking sheet
• Mixing bowl
• Jar with a lid
• Plastic wrap

Ingredients You’ll Need

• Bell peppers (red, yellow, green)
• Olive oil
• Garlic
• Balsamic vinegar
• Salt
• Pepper
• Fresh herbs (basil, oregano)

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 400°F (200°C).
2. Cut the bell peppers into halves and remove the seeds.
3. Place them on a baking sheet, skin side up, and drizzle with olive oil.
4. Roast in the oven for 20-25 minutes until the skin is charred.
5. Remove from the oven and place in a bowl. Cover with plastic wrap to steam.
6. Once cooled, peel off the skin.
7. In a jar, mix olive oil, minced garlic, balsamic vinegar, salt, pepper, and fresh herbs.
8. Add the peeled peppers to the jar and marinate for at least an hour or overnight in the fridge before serving.

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HOW TO SERVE Roasted and Marinated Peppers

When it comes to serving roasted and marinated peppers, there are plenty of healthy options. You can enjoy them straight from the jar as a snack, toss them into salads, or use them to top whole-grain sandwiches. Additionally, they make a fantastic addition to grain bowls or as a side for grilled chicken or fish. For portion control, a serving of about a half-cup is a great way to enjoy these peppers without overdoing it on calories.

STORAGE & FREEZING : Roasted and Marinated Peppers

Roasted and marinated peppers are incredibly versatile when it comes to storage. You can keep them in an airtight container in the refrigerator for up to five days. If you want to enjoy them longer, you can freeze them. Place the marinated peppers in a freezer-safe bag or container, and they will keep well for up to three months. Just thaw them in the refrigerator overnight when you’re ready to use them.

SERVING SUGGESTIONS

For a balanced meal, serve roasted and marinated peppers alongside grilled chicken breast or fish. You can also pair them with quinoa or brown rice for a nutrient-dense option. For a lighter option, consider adding them to a fresh salad mixed with leafy greens, nuts, and seeds, providing a crunchy texture and satisfying flavors.

VARIATIONS

• Healthier Version: For a lighter option, skip the oil and use a spray oil instead. This maintains flavor while keeping the calories low.
• High-Protein Version: Add chickpeas or black beans to the roasted peppers when marinating, making it a high-protein meal that is filling and nutritious.
• Air Fryer Version: To make this dish using an air fryer, set the air fryer to 375°F (190°C) and roast the peppers for about 15-20 minutes, checking for doneness.

FAQs

1. Are roasted and marinated peppers healthy?
   Yes, roasted and marinated peppers are very healthy. They are low in calories, high in vitamins, and packed with antioxidants, making them great for weight loss and overall health.

2. Can I store roasted peppers in the fridge?
   Absolutely! You can store roasted and marinated peppers in the refrigerator in an airtight container for up to five days.

3. Can diabetics eat roasted peppers?
   Yes, roasted peppers are a great choice for diabetics. They are low in sugar and provide fiber, which helps regulate blood sugar levels.

4. How can I make this recipe low carb?
   This recipe is already low carb, but you can keep it even lighter by using fewer oils and adding more fresh herbs and spices for flavor without adding carbs.

MAKE-AHEAD TIPS FOR Roasted and Marinated Peppers

To save time during your busy week, make the roasted and marinated peppers ahead of time. Simply prepare a large batch and store them in the fridge or freezer. This way, you can quickly add them to different meals throughout the week. They are also a wonderful option for meal prep because they taste even better after sitting and soaking in the marinade for a day or two. This means you can make a big batch on the weekend, and you’re set for flavorful meals all week long.

Enjoy this roasted and marinated peppers recipe as a healthy option that not only tastes great but also supports a balanced lifestyle! With its high fiber content and ability to easily fit into weight loss and diabetic-friendly diets, you’ll want to keep it on regular rotation in your kitchen.

Roasted and Marinated Peppers

A delightful and healthy way to savor the natural sweetness of peppers with rich flavors of olive oil and balsamic vinegar, perfect as a side dish or topping for salads and sandwiches.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: Mediterranean

Calories: 70

Ingredients Method Notes

Ingredients

  

For Roasting

• 3 pieces Bell peppers (red, yellow, green) Choose a mix of colors for a vibrant dish.
• 2 tablespoons Olive oil Use extra virgin for best flavor.

For Marinade

• 2 cloves Garlic Minced.
• 3 tablespoons Balsamic vinegar Adds a sweet and tangy flavor.
• 1 teaspoon Salt Adjust to taste.
• 1 teaspoon Pepper Freshly ground for better flavor.
• 2 tablespoons Fresh herbs (basil, oregano) Chopped.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Cut the bell peppers into halves and remove the seeds.
3. Place them on a baking sheet, skin side up, and drizzle with olive oil.

Roasting

1. Roast in the oven for 20-25 minutes until the skin is charred.
2. Remove from the oven and place in a bowl. Cover with plastic wrap to steam.
3. Once cooled, peel off the skin.

Marinating

1. In a jar, mix olive oil, minced garlic, balsamic vinegar, salt, pepper, and fresh herbs.
2. Add the peeled peppers to the jar and marinate for at least an hour or overnight in the fridge before serving.

Notes

For a lighter option, skip the oil and use a spray oil instead. Enjoy them straight from the jar, toss them into salads, or use them as toppings.