Marinated Roasted Red Peppers

Marinated roasted red peppers made with oven-roasted bell peppers, extra virgin olive oil, garlic, parsley, and red wine vinegar. This easy Mediterranean appetizer features smoky, tender peppers marinated for rich flavor and soft texture. A healthy vegan recipe perfect for antipasto platters, crostini, sandwiches, salads, or pasta dishes. Simple roasted red pepper recipe ideal for meal prep, summer meals, and homemade mezze, ready with minimal ingredients and long-lasting freshness.

Ingredients

• 6 large red bell peppers
• Extra virgin olive oil, for roasting
• ⅓ cup extra virgin olive oil
• 1 garlic clove, finely minced
• 1 tablespoon fresh Italian parsley, finely chopped
• 1 teaspoon red wine vinegar
• 1 teaspoon sea salt, plus more to taste
• Crostini or crusty bread, for serving

Instructions

1. Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper.
2. Arrange the whole bell peppers on the baking sheet. Drizzle lightly with olive oil and rub to coat evenly.
3. Roast for 10–25 minutes, turning occasionally, until the skins are blistered and charred on all sides and the peppers have softened and collapsed slightly.
4. Transfer the hot peppers to a large bowl and cover tightly with plastic wrap or a clean kitchen towel. Let them steam for 15–20 minutes to loosen the skins.
5. When cool enough to handle, peel off and discard the skins. Remove stems, seeds, and white membranes.
6. Slice or tear the peppers into 1-inch strips and place them in a clean bowl.
7. Add the olive oil, garlic, parsley, red wine vinegar, and salt. Mix gently to combine.
8. Let the peppers marinate at room temperature for at least 1 hour before serving, or refrigerate for up to 3 days for deeper flavor.

Tips

• Roast the peppers until well-charred for the best smoky flavor.
• Use fresh, firm peppers for easier peeling and better texture.
• Let the peppers come to room temperature before serving if refrigerated.

Variations and Substitutions

• Add a pinch of chili flakes for heat.
• Swap red wine vinegar for balsamic or sherry vinegar.
• Replace parsley with basil or oregano for a different herb profile.

FAQs

Can I roast the peppers on a grill?
Yes, grill them over medium-high heat, turning until evenly charred.

Do I need to peel the peppers?
Peeling is recommended for a smoother texture, but it can be skipped if preferred.

How long do they keep?
Stored in an airtight container in the refrigerator, they last up to 3 days.

Serving Suggestions

• Serve on crostini or crusty bread as an appetizer.
• Add to salads, sandwiches, or antipasto platters.
• Use as a topping for grilled meats or pasta.

Why You’ll Love This Recipe

• Simple ingredients with bold, Mediterranean flavor.
• Make-ahead friendly and versatile.
• Naturally vegan, gluten-free, and full of vibrant color.