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Italian Roasted Marinated Peppers

Use the camera icon to toggle the step by step photos on and off. Deliciously sweet marinated bell peppers made with garlic, basil and balsamic vinegar. Served as a side dish, on salads or on sandwiches.
Prep Time15 minutes
Cook Time30 minutes
cooling and marinating time1 hour
Total Time1 hour 45 minutes
Course: Side Dish
Cuisine: Italian
Servings: 4 - 6 servings
Author: Emily Wyper

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.
    Two photos in a collage showing before and after roasted whole bell peppers.
  • 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.
    Two photos in a collage showing roasted peppers and how to peel the skins off.
  • 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.
    Two photos in a collage showing how to marinate roasted peppers.
  • 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.

Nutrition

Calories: 100kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1987IU | Vitamin C: 186mg | Calcium: 14mg | Iron: 1mg
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