Marinated Peppers

Marinated Peppers
  • PREP TIME
    30 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    3 People
  • VIEWS
    225

A vibrant medley of roasted bell peppers, steeped in aromatic herbs and luscious olive oil, creating an exquisite appetizer or side dish. Serve with crusty bread to soak up every last drop of the flavorful marinade.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    8 g
  • Fiber
    2 g
  • Protein
    1 g
  • Saturated Fat
    3 g
  • Sodium
    5 mg
  • Sugar
    4 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Peppers: Preheat oven to 450°F (232°C). Place pepper halves, skin side up, on a baking sheet. (5 minutes)

Image Step 02
02 Step

Recipe View Roast the Peppers: Roast in the preheated oven until the skins are blistered and slightly charred. (20 minutes)

Image Step 03
03 Step

Recipe View Steam the Peppers: Immediately transfer the roasted peppers to a heatproof bowl and cover tightly with plastic wrap, or place in a paper bag. Allow to steam and cool until easy to handle. (15 minutes)

Image Step 04
04 Step

Recipe View Peel and Slice: Once cooled, gently peel off the skins. Slice the peppers into 1/4-inch wide strips.

Image Step 05
05 Step

Recipe View Marinate: In a medium bowl, combine the sliced peppers, garlic, balsamic vinegar, olive oil, basil, parsley, salt, and pepper. Toss gently to coat. (5 minutes)

Image Step 06
06 Step

Recipe View Rest: Allow the peppers to marinate at room temperature for at least 30 minutes, or refrigerate for several hours to allow the flavors to meld. (30+ minutes)

Image Step 07
07 Step

Recipe View Serve: Before serving, drizzle with additional olive oil and season with salt and pepper to taste. Serve at room temperature with toasted Italian or French bread.

For a smoky flavor, roast the peppers directly over a gas stovetop flame, turning frequently until charred, before placing them in the bowl to steam.
Marinating the peppers overnight in the refrigerator enhances their flavor even more.
Add a pinch of red pepper flakes for a touch of heat.
Serve the marinated peppers as part of an antipasto platter, or use them to top grilled chicken or fish.
If you don't have fresh herbs, you can substitute dried herbs, using about 1/4 teaspoon of each.

Dariana Becker

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 75 Ratings)
Total Reviews: (5)
  • Keven Terry

    I grilled my peppers outside and they had a wonderful smoky flavor! Thanks for the recipe!

  • Gust Mayertromaguera

    I added a little oregano to the marinade, and it was fantastic!

  • Estrella Purdy

    These peppers were so easy to make and tasted amazing! The balsamic vinegar really made a difference.

  • Jaclyn Waters

    Simple and delicious! I served it with crusty bread and it was a hit.

  • Orrin Brakus

    Roasting the peppers definitely brings out their sweetness. Will make this again!

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