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Roasted, marinated bell peppers made with garlic, fresh basil, balsamic vinegar and olive oil. This recipe is super simple and makes the most deliciously sweet and flavourful peppers that can be used in so many ways.
I absolutely love these marinated bell peppers. Not only are they super easy to make, but they are so versatile.
Roasting the peppers until soft and lightly charred gives them a beautifully sweet flavour. Once peeled, they’re marinated in garlic, basil, balsamic vinegar, and olive oil, which balances the sweetness perfectly.
They make such a great antipasto alongside some bread, olives, cured meats and cheese or (my personal favourite), add them to thick focaccia sandwiches. I use my homemade focaccia dough and usually opt for rocket/arugula, cheese and marinated peppers.
They are delicious in salads, or as a side dish to chicken or fish; the list is endless!
Ingredient notes
Pin this now to find it later
Pin It- Bell peppers – I love to use a mix of red and yellow bell peppers, but you could choose just one if you prefer.
- Balsamic vinegar – try to go for a mid-range balsamic vinegar so not the cheapest but also nothing crazy expensive. I spend around £8/$11 on a bottle that’s good quality. It should be slightly thick and sweet (I go into more detail in our pantry essentials)
- Garlic – always use fresh garlic. I find that 1 large clove is enough, but add more if you prefer.
- Basil – use fresh when it comes to herbs too, especially for a simple dish like this; it makes all the difference!
- Olive oil – use a good quality, peppery extra virgin olive oil which will add so much flavour to the marinade.
Other flavour options
You can switch up the flavour of these marinated peppers depending on what you’re serving them with or what you feel like. Here are some ideas
- Add oregano (I recommend fresh if possible, but dried is fine here too)
- Add fresh parsley or mint
- Add anchovies (I like to lay these on top, but you could also mash 1-2 up into the dressing).
- Add capers (in brine)
- Red wine vinegar (instead of balsamic)
Other ways to cook your bell peppers
There are three main ways to cook your bell peppers, and all of them work really well.
- Roasting: this is the method we use, which is super easy with less hands-on prep time involved.
- BBQ: you can char your peppers (whole) on a BBQ during the summer months, which is a great option if you don’t want to turn on the oven. It will also give the peppers a more intense smoky flavour.
- Gas stove or grill/broiler: you can opt to char the peppers all over under your broiler/oven grill or use your gas stove. This will give you a nice smoky flavour but is more hands-on prep as you have to watch them until they are charred all over.
More Italian vegetable dishes to try
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Italian Roasted Marinated Peppers
Equipment
- Plastic wrap (cling film)
Ingredients
- 2 red bell peppers, (medium-sized)
- 2 yellow bell peppers, (medium-sized)
- 1 garlic clove
- 1 small handful fresh basil
- 2 tablespoons extra virgin olive oil, plus extra for roasting
- 1.5 tablespoons balsamic vinegar, (good quality)
- Salt and pepper
Instructions
- Preheat the oven to 200℃/400℉ fan or 220℃/425℉ conventional.
- Lightly drizzle the peppers in olive oil and place them on a baking tray. Roast them in the oven for 30-35 minutes, until soft and charred.
- Place the peppers in a large bowl and cover it with plastic wrap (cling film). Let the peppers cool for at least 30 minutes, but you can also wait until they are completely cold.
- Once cooled, remove the seeds and stalks from the peppers and peel off the skin. This should come away very easily.
- Cut the peppers into strips and arrange them on a serving plate or dish and season them with a pinch of salt.
- Finely slice the garlic and add it on top of the peppers, then scatter over some torn basil leaves.
- Combine the olive oil and balsamic vinegar with a good pinch of salt and pepper, then whisk it together until combined. Pour the dressing over the peppers, then cover with plastic wrap or foil and leave to marinate for at least 30 minutes before serving.
- Tip: The peppers taste best once they have been left to marinate for a few hours.
Notes
- Storage: The peppers can be stored in the fridge for 3-4 days. Bring them to room temperature for at least 30 minutes before serving for best flavour.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
