Get ready to elevate your culinary game with a vibrant dish that bursts with flavor and color! Homemade Roasted Marinated Red Peppers are not just a feast for the eyes; they are a delightful addition to any meal, whether as a side dish, a salad topping, or a sandwich filling. Imagine the aroma of garlic and herbs wafting through your kitchen as you roast these sweet red bell peppers to perfection. With just a handful of ingredients and a simple process, you can create a gourmet treat that will impress your family and friends. Dive into this recipe and discover how easy it is to bring a taste of Italy to your table!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 red bell peppers
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to blister and roast the peppers effectively.
- While the oven is heating, prepare the red bell peppers. Rinse them under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
- Cut each red bell pepper in half lengthwise. Remove the stems, seeds, and any white pith inside the peppers. This will help to ensure a sweeter flavor and better texture.
- In a large mixing bowl, combine the olive oil, minced garlic, balsamic vinegar, dried oregano, salt, and pepper. Whisk together until well blended.
- Add the halved red bell peppers to the bowl with the marinade. Toss them gently to ensure that each piece is evenly coated with the marinade.
- Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place the marinated red pepper halves skin-side down on the baking sheet.
- Roast the peppers in the preheated oven for about 25-30 minutes, or until the skins are blistered and the peppers are tender. Keep an eye on them to prevent burning.
- Once roasted, remove the baking sheet from the oven and allow the peppers to cool slightly. This will make them easier to handle.
- After cooling, you can peel the skins off the peppers if desired, although they are edible and add flavor. If you choose to peel them, use your fingers or a small knife to gently remove the skin.
- Serve the roasted marinated red peppers warm or at room temperature. They can be enjoyed as a side dish, added to salads, or used in sandwiches. Store any leftovers in an airtight container in the refrigerator for up to a week.
Tips
- Choose the Right Peppers: Opt for firm, glossy red bell peppers for the best flavor and texture. Avoid any that have soft spots or blemishes.
- Marinate for Extra Flavor: For an even more intense flavor, let the marinated peppers sit for at least an hour before roasting. This allows the garlic and herbs to penetrate the peppers more deeply.
- Watch the Roasting Time: Keep an eye on the peppers as they roast. Depending on your oven, they may cook faster or slower than the suggested 25-30 minutes. Look for blistered skins and tender flesh.
- Peeling the Skins: If you prefer a smoother texture, peeling the skins off after roasting is easy. Simply let the peppers cool slightly, and the skins will come off effortlessly.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator. These roasted peppers can last up to a week and are perfect for adding to various dishes throughout the week.
- Serving Suggestions: Try serving these roasted peppers with a drizzle of balsamic glaze or alongside fresh mozzarella for a delicious appetizer. They also pair beautifully with pasta dishes or as part of a charcuterie board.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 6g
Protein: 1g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
