Italian Roasted Peppers with Garlic and Olive Oil

Why We Love This Recipe

• Gets Better As It Sits: The peppers absorb the garlic and herb-infused olive oil as they marinate, making them even more flavorful after a few hours in the refrigerator.
• Ideal For Entertaining: This is one of those appetizers that can be completely finished before guests arrive, leaving less work at serving time.
• Large, Attractive Pieces: Roasting the peppers after halving and seeding them creates substantial strips that look beautiful on crostini, charcuterie boards, and antipasto platters.
• Simple But Impressive: A few quality ingredients create a dish that feels special enough for holidays, dinner parties, and family gatherings.

Key Ingredients

Here's everything you'll need to make this Italian roasted red pepper appetizer.

• Bell Peppers: We tested this recipe both ways and consistently preferred roasting the peppers after halving and seeding them. The skins released more easily, the peppers cooked faster, and the finished strips looked better when served on crostini and antipasto platters. Two red peppers provide sweetness while one yellow pepper adds color and balance.
• Extra Virgin Olive Oil: Olive oil is one of the main flavors in this recipe, not just a cooking ingredient. Since the peppers are marinated rather than heavily seasoned, a good olive oil makes a noticeable difference in the finished dish.
• Garlic: Thinly sliced garlic gives the peppers a gentle garlic flavor without overwhelming their sweetness. We found sliced garlic produced a cleaner flavor than minced garlic, which can become too sharp while marinating.
• White Wine Vinegar: Just a small amount brightens the peppers and balances the richness of the olive oil. The goal is not to create a vinaigrette but to enhance the natural flavor of the roasted peppers.
• Oregano and Basil: Oregano provides the primary herb flavor, while basil adds freshness if you have it on hand. The recipe works well with or without basil, making it easy to prepare year-round.
• Red Pepper Flakes: A pinch won't make the peppers spicy. Instead, it adds a subtle warmth that balances the sweetness of the roasted peppers.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Bell Peppers: Use all red peppers for the sweetest flavor, or substitute orange peppers for the yellow pepper.
• White Wine Vinegar: Fresh lemon juice can be used for a brighter finish.
• Fresh Basil: Flat-leaf parsley works well when basil is unavailable.
• Smokier Version: Grill the peppers or char them over a gas burner instead of roasting them in the oven.
• Crostini Appetizer: Serve the peppers over whipped ricotta on toasted crostini.

How To Make Italian Roasted Peppers with Garlic and Olive Oil

STEP ONE: Prepare the Peppers

Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. Arrange them cut-side down on a parchment-lined baking sheet.

We tested roasting both whole peppers and halved peppers. The halved peppers peeled more easily and produced larger, cleaner pieces for serving.

STEP TWO: Roast the Peppers

Roast at 450°F for 20 to 25 minutes until the skins are blistered and blackened in several spots.

Don't pull them too early. The skins should look noticeably charred, or they won't peel easily later.

STEP THREE: Steam And Peel

Transfer the hot peppers to a covered bowl and let them steam for about 10 minutes.

This step loosens the skins and makes peeling much easier. Once cool enough to handle, remove the skins. A few small charred pieces left behind add flavor and don't need to be removed.

STEP FOUR: Marinate And Serve

Combine the olive oil, garlic, oregano, white wine vinegar, salt, and red pepper flakes in a bowl. Let the mixture sit for a few minutes before adding the peppers.

Slice the peppers into large strips and toss them gently in the marinade. Let them rest for at least 20 minutes before serving, or refrigerate for several hours or overnight for even better flavor.

Bring to room temperature before serving and stir in basil, if using.

Storage

Store the Italian roasted red peppers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months, although the texture will be slightly softer after thawing. For the best flavor, allow refrigerated peppers to sit at room temperature for about 20 minutes before serving.

Italian Roasted Peppers Recipe FAQs

More Italian Appetizers You'll Love ♥️

📖 Recipe

Italian Roasted Peppers with Garlic and Olive Oil

Jami Powell

Italian Roasted Peppers with Garlic and Olive Oil are made with sweet red and yellow bell peppers roasted until tender, then marinated in extra virgin olive oil, garlic, oregano, and a touch of white wine vinegar. This easy roasted pepper recipe is perfect for antipasto platters, crostini, sandwiches, and cheese boards. While peppers can also be grilled, broiled, or charred over a gas flame, this oven-roasted method is simple, reliable, and easy to make year-round.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

1x2x3x

Course Appetizer

Cuisine Italian-Inspired

Servings 6

Calories 105 kcal

Equipment

• ▢
  Large Baking Sheet
• ▢
  Parchment paper
• ▢
  Large Mixing Bowl
• ▢
  Tongs
• ▢
  Sharp Knife
• ▢
  Cutting board

Ingredients

  

1x2x3x

• ▢ 2 large red bell peppers
• ▢ 1 large yellow bell pepper
• ▢ ¼ cup extra virgin olive oil
• ▢ 3 garlic cloves thinly sliced
• ▢ ½ teaspoon dried oregano
• ▢ 2 teaspoons white wine vinegar
• ▢ ¼ teaspoon kosher salt
• ▢ Pinch red pepper flakes
• ▢ 2 teaspoons fresh basil finely chopped, optional

Instructions

 

Prepare the Peppers

• Preheat the oven to 450°F. Line a large baking sheet with parchment paper. Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. Arrange the pepper halves cut-side down on the prepared baking sheet.
• Roast for 20 to 25 minutes, or until the skins are blistered and blackened in several spots. The peppers should be tender when pierced with the tip of a knife while still holding their shape.
• Transfer the hot peppers to a large bowl and cover tightly with plastic wrap, a lid, or a plate. Allow them to steam for 10 minutes to loosen the skins for easy peeling.
• Once cool enough to handle, remove and discard the skins. Leaving a few small charred bits behind adds extra roasted flavor.
• In a large bowl, combine the olive oil, garlic, oregano, white wine vinegar, salt, and red pepper flakes. Let the mixture sit for 5 to 10 minutes to allow the garlic to infuse the oil.
• Cut each pepper half into 2 to 3 large strips and add them to the bowl. Gently toss until evenly coated in the marinade.
• Allow the peppers to marinate for at least 20 minutes before serving. For the best flavor, refrigerate for several hours or overnight. Bring to room temperature and add the basil, if using, just before serving.

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Notes

Cooking Notes

These roasted peppers are intentionally cut into larger strips rather than diced, making them ideal for crostini, antipasto platters, sandwiches, and charcuterie boards. The marinade develops more flavor as the peppers rest, making this an excellent make-ahead appetizer.

• Roast the peppers cut-side down for easier peeling and even caramelization.
• Do not rinse the peppers after peeling or you'll wash away their natural roasted juices.
• High-quality extra virgin olive oil makes a noticeable difference since it becomes part of the finished marinade.
• Although this recipe uses the oven, the peppers can also be grilled, broiled, or charred over a gas burner for a deeper smoky flavor.

How to Know It's Ready:

The pepper skins should be blistered and blackened in several spots, and the flesh should be tender when pierced with a knife. After marinating, the peppers should be glossy, fragrant, and evenly coated with the garlic and herb mixture.

Nutrition

Calories: 105kcalCarbohydrates: 6gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 100mgPotassium: 190mgFiber: 2gSugar: 2gVitamin A: 1778IUVitamin C: 127mgCalcium: 13mgIron: 1mg

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