Italian Roasted Peppers with Garlic and Olive Oil
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.
Servings: 6
Calories: 105kcal
Equipment
- Large Baking Sheet
- Parchment paper
- Large Mixing Bowl
- Tongs
- Sharp Knife
- Cutting board
Ingredients
- 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 30 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.
Video
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.
Nutrition
Calories: 105kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 100mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1778IU | Vitamin C: 127mg | Calcium: 13mg | Iron: 1mg
