Sweet, smoky, and bursting with Mediterranean-inspired flavor, these Marinated Roasted Peppers are a simple yet elegant side dish that pairs beautifully with grilled meats, seafood, salads, sandwiches, and antipasto platters. Roasting brings out the natural sweetness of bell peppers, while a flavorful marinade of garlic, balsamic vinegar, olive oil, and fresh herbs adds depth and richness. This easy roasted pepper recipe can be made ahead of time and tastes even better after the flavors have had time to meld.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
3 red bell peppers, halved and seeded (you may substitute yellow, orange, or a combination of bell peppers)
1½ cloves garlic, minced
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
½ teaspoon fresh basil, finely chopped
½ teaspoon fresh parsley, finely chopped
Salt, to taste
Black pepper, to taste
Roast the Peppers
Preheat the oven to 450°F.
Line a baking sheet with parchment paper and arrange the bell pepper halves cut side down on the prepared baking sheet.
Roast for approximately 15 minutes, turning as needed, until the skins are blistered and heavily charred.
Remove the peppers from the oven and allow them to cool until they are comfortable to handle.
Peel and Slice
Gently rub the cooled peppers with your hands to loosen and remove the charred skins. If necessary, rinse briefly under cold water to remove any remaining skin.
Slice the peeled peppers into thin strips and transfer them to a medium serving bowl.
Marinate the Peppers
Add the minced garlic, balsamic vinegar, extra virgin olive oil, basil, parsley, salt, and black pepper to the bowl with the peppers.
Gently toss until the peppers are evenly coated with the marinade.
For the best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the peppers to absorb the garlic, herbs, and balsamic dressing.
Serve chilled or at room temperature.
For a colorful presentation, use a mix of red, yellow, and orange bell peppers.
Allowing the peppers to marinate for several hours or overnight will create even deeper flavor.
Store leftover marinated roasted peppers in an airtight container in the refrigerator for up to 5 days.
These roasted peppers are delicious served alongside grilled chicken, steak, fish, gluten-free crackers, fresh mozzarella, or crusty gluten-free bread.
For a Mediterranean twist, add a few capers, sliced olives, or crumbled feta cheese before serving.
