Mediterranean Roasted Red Peppers
Sweet, smoky and beautifully tender, these oven-roasted red peppers are a simple Mediterranean classic. Tossed with garlic, fresh parsley, red wine vinegar and rich extra-virgin olive oil, they’re bursting with bright, savoury flavour. Serve them alongside crusty bread, as part of an antipasto spread, or as a vibrant addition to salads and sandwiches.
Ingredients
6 large red bell peppers
⅓ cup extra-virgin olive oil, plus extra for roasting
1 clove garlic, finely minced
1 tbsp fresh Italian parsley, chopped
1 tsp red wine vinegar
1 tsp sea salt (more to taste)
(Optional: crusty bread for serving)
Directions
Preheat oven to 450°F (230°C). Line a baking sheet with parchment or foil.
Drizzle whole peppers with a little olive oil and rub to coat.
Place peppers on the sheet and roast 10–25 minutes, turning occasionally, until skins are blistered and peppers soften.
Transfer hot peppers to a bowl and cover with plastic wrap or a towel for 15–20 minutes to loosen skins.
Once cool, peel off skins, remove stems and seeds, then slice into strips.
Combine peppers with garlic, parsley, vinegar, salt, and remaining olive oil. Stir to coat.
Rest before serving. Let marinate at room temperature for at least 1 hour — flavour improves if chilled up to 3 days.