Marinated Roasted Bell Peppers – Easy Italian Summer Classic

The Joy of Roasting Peppers

There’s something unmistakably nostalgic about the scent of charred bell peppers wafting through a summer kitchen. For me, that aroma takes me right back to my Nonna’s house in Calabria, where big trays of roasted peppers were a weekly ritual. No Sunday lunch was complete without her vibrant marinated roasted bell peppers, served alongside crusty bread and cheeses, their rich colors glistening like jewels under a drizzle of olive oil.

These Marinated Roasted Bell Peppers aren’t just a side dish — they’re a celebration of summer, an ode to simplicity, and one of the most versatile recipes in my Italian kitchen. You can pile them onto sandwiches, toss them with pasta, layer them over polenta, or serve them as part of an antipasto platter. And if you’re in the mood for more vegetable inspiration, check out these garlic herb roasted veggies — another perfect summer side.

What Are Marinated Roasted Bell Peppers?

Marinated roasted bell peppers are exactly what they sound like — bell peppers roasted until charred, peeled, and marinated in a simple, flavor-packed mix of extra virgin olive oil, garlic, parsley, and seasonings. Roasting intensifies their natural sweet flavor, giving them a soft, silky texture that practically melts in your mouth.

Marinated Roasted Bell Peppers are a staple in Southern Italian cuisine, cherished not only for its ease of preparation but also its ability to be made in advance and stored for days. Whether you’re serving them as a vegan-friendly appetizer or using them as preserved vegetables in oil, they’re a quintessential example of simple Italian cooking at home.

Tip: For more seasonal ideas, browse our Summer Veggie Recipes board for more fresh ideas.

Ingredients Summary

Here’s everything you need to make this classic:

• 3 red bell peppers
• 2 yellow bell peppers
• 2 orange bell peppers
• 3 garlic cloves, minced
• ¼ cup fresh Italian flat-leaf parsley, chopped
• ½ cup extra virgin olive oil
• Sea salt and ground black pepper, to taste

Optional Add-Ins:

• Balsamic vinegar (1 tbsp for added tang)
• Chili flakes (½ tsp for heat)

Step-by-Step Instructions

Roast the Peppers

Preheat your oven to 400°F (200°C). Place the whole bell peppers on a baking sheet and roast for 45–60 minutes, turning every 15 minutes to ensure even charred skin and soft flesh.

Alternative methods:

• Grill or barbecue for a smokier flavor.
• Use an air fryer at 375°F for about 15–20 minutes, shaking halfway.

Steam & Peel

Once roasted, place the hot peppers in a bowl and cover with plastic wrap or a lid. Let them steam for 30 minutes — this softens the skin, making it a breeze to peel.

Peel off the skins (don’t rinse — you’ll wash away flavor!), remove stems and seeds, and slice into thin strips.

Slice & Season

In a large bowl, layer the sliced peppers with minced garlic, parsley, sea salt, and black pepper. Pour over the olive oil and gently toss to coat.

Marinate

Let the peppers sit, covered, at room temperature for at least 3 hours (or refrigerate overnight). The flavors deepen beautifully the longer they marinate.

Grilled Variation Tip: If using a grill, char the peppers whole until blackened on all sides, then follow the same peeling and marinating process.

Make-Ahead Tip: Store in a sterilized glass jar topped with oil — they’ll last up to 5 days in the fridge.

Tips for Perfect Roasted Peppers

• Use only fresh red, orange, or yellow bell peppers. Avoid green ones — they’re too bitter for marinating.
• Roast whole: Peeling is easier, and the flesh stays juicy.
• Don’t rinse the peppers after peeling — it dilutes their natural roasted flavor.
• Use high-quality olive oil — it’s the backbone of your marinade.

FAQs

Serving Ideas

These peppers are the MVPs of the summer table. Here’s how to serve them:

• On crostini or bruschetta with ricotta or goat cheese.
• As a pepper salad topping or folded into cold pasta salads.
• Alongside grilled meats or fish as a Mediterranean appetizer.
• Layered into a sandwich with marinated peppers and mozzarella.
• Mixed into pasta with roasted peppers and a touch of balsamic.
• With this zucchini and summer squash salad for a fresh side pairing.

Recipe Origins: A Family Tradition

This recipe is more than food — it’s a piece of my family story. My mother used to roast mountains of peppers every August, freezing them for winter. We’d open a jar in January and instantly be transported to sun-soaked afternoons in Calabria. Now, I do the same — not just for the flavor, but for the memories sealed in olive oil and garlic.

Final Thoughts + Stay Connected with Us

There’s something magical about transforming simple ingredients into something unforgettable. I hope these marinated roasted bell peppers bring a little sunshine to your table, no matter the season.

Have your own twist? Add capers? Use oregano instead of parsley? Tell me in the comments — I’d love to hear it!

Follow us on Facebook for more Italian-inspired recipes
Discover more seasonal recipes on our Pinterest feed

Print