Description
An easy Italian classic: bell peppers roasted until silky, then marinated in olive oil, garlic, and parsley — perfect as a side or antipasto.
Ingredients
Scale
- 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: 1 tbsp balsamic vinegar
- Optional: ½ tsp chili flakes
Instructions
- Preheat oven to 400°F (200°C). Place whole bell peppers on a baking sheet and roast for 45–60 minutes, turning every 15 minutes.
- Transfer hot peppers to a bowl and cover to steam for 30 minutes. Peel, remove stems/seeds, and slice into strips.
- Layer sliced peppers in a bowl with garlic, parsley, salt, and pepper. Pour in olive oil and toss gently.
- Let marinate at room temperature for at least 3 hours or refrigerate overnight.
Notes
Use fresh red, yellow, or orange bell peppers for best flavor. Don’t rinse after peeling to preserve taste. Store in a sterilized jar in the fridge up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Oven-Roasted
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: roasted bell peppers, marinated peppers, Italian side, vegan antipasto