Roasted, marinated bell peppers tossed with garlic, fresh basil, balsamic vinegar and good extra virgin olive oil. This simple recipe produces sweet, tender peppers with bright, balanced flavours and can be served many ways.
These marinated roasted peppers are one of my favourite quick antipasti. They are easy to make ahead, versatile and full of natural sweetness from the peppers, enhanced by a tangy balsamic dressing and aromatic basil.
Roasting softens the flesh and develops a light char that concentrates the peppers’ sweetness. After roasting and cooling, peel and seed the peppers, then dress them in a simple mixture of olive oil, balsamic vinegar, sliced garlic and torn basil leaves. The result is a fragrant, well-balanced dish that pairs with many foods.
Serve them as part of an antipasto with bread, olives, cured meats and cheese, or layer them into thick focaccia sandwiches with peppery rocket and your favourite cheese. They also work well in salads, as a side for grilled or baked fish and chicken, or stirred through pasta or farro for a bright, flavourful accompaniment.
Ingredient notes
- Bell peppers – a mix of red and yellow peppers offers nice colour and sweetness; you can use one colour if preferred.
- Balsamic vinegar – choose a mid-range quality balsamic that is slightly thick and sweet. No need for an expensive aged bottle; aim for something balanced and flavourful.
- Garlic – always use fresh garlic. One large clove is enough for a gentle garlic note; increase if you want a more pronounced flavour.
- Basil – fresh basil is best here. Torn leaves added just before marinating keep their bright aroma and colour.
- Olive oil – a good, peppery extra virgin olive oil complements the peppers and carries the dressing.
Other flavour options
You can easily vary the dressing and add-ins to match the meal or your taste. Some ideas:
- Add fresh or dried oregano for a Mediterranean note.
- Stir in chopped fresh parsley or mint for a brighter herb flavour.
- Add anchovies on top or mashed into the dressing for a savoury depth.
- Include capers (in brine) for briny contrast.
- Substitute red wine vinegar for balsamic if you prefer a sharper acid.
Other ways to cook your bell peppers
There are several simple methods to cook bell peppers; each gives slightly different textures and smoky levels.
- Roasting: an oven roast is the easiest hands-off method and produces soft, evenly cooked peppers with gentle charring.
- BBQ: charring whole peppers over coals or gas gives an intense smoky flavour ideal for warm-weather cooking.
- Gas stove or broiler: charring directly over a gas flame or under a hot broiler produces a smoky skin that you peel off; this requires more attention but works well in small batches.
More Italian vegetable dishes to try
Sides
La Peperonata – Bell Peppers in Tomato Sauce
Sides
Peperoni Ammollicati (Peppers and Breadcrumbs)
Sides
Green Beans with Olives and Capers
Sides
Garlicky Chickpeas and Cavolo Nero
Step by step photos are included above.
Many recipes include photos and tips to help you achieve great results first time.
Italian Roasted Marinated Peppers
By Emily
15 mins
30 mins
1 hr
1 hr 45 mins
4 – 6 servings
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, to taste
Instructions
-
Preheat the oven to 200℃/400℉ fan or 220℃/425℉ conventional.
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Lightly drizzle the whole peppers with olive oil and place them on a baking tray. Roast for 30–35 minutes, turning once if needed, until the skins are blistered and the flesh is soft and slightly charred.
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Place the roasted peppers in a large bowl and cover tightly with plastic wrap. Let them steam and cool for at least 30 minutes; this helps the skins loosen for easy peeling.
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Once cool, peel away the skins, remove the seeds and stalks, then slice the peppers into strips. Arrange the strips on a serving plate and season with a pinch of salt.
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Thinly slice the garlic and scatter it over the peppers, then tear and sprinkle over the basil leaves.
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Whisk together the olive oil and balsamic vinegar with a generous pinch of salt and pepper. Pour the dressing evenly over the peppers, cover with plastic wrap or foil and allow to marinate for at least 30 minutes before serving.
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Tip: the peppers develop more depth after a few hours of marinating, so make them ahead when possible. Bring to room temperature before serving for the best flavour.
Notes
- Storage: Store marinated peppers in an airtight container in the refrigerator for 3–4 days. For best flavour, remove from the fridge and let them sit at room temperature for at least 30 minutes before serving.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless otherwise noted.
- All vegetables listed are medium-sized unless stated.
- Recipes are tested using a fan (convection) oven unless noted.
- Nutrition information is an approximation and should be used as a guide.
Nutrition
Carbohydrates: 9g |
Protein: 1g |
Fat: 7g
Nutrition information is automatically calculated and should be used as an approximation.
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