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

Cook Time 25

Total Time 35

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

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

Roasting

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

Marinating

In a jar, mix olive oil, minced garlic, balsamic vinegar, salt, pepper, and fresh herbs.
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.