Italy / Appetizers

Marinated roasted peppers

Name: Marinated roasted peppers
Prep time: 15 min
Cook time: 30 min
Yield: 4 portions
Cuisine: Italy
Ingredients: 3 bell peppers; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 garlic clove, finely grated; 1 tbsp chopped parsley

Soft roasted peppers dressed with garlic and parsley.

Prep15 min

Cook30 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Heat oven to 220°C. Halve peppers, remove seeds and place cut side down on a lined tray.
Roast 25–30 minutes until skins blister. Place in a covered heatproof bowl for 10 minutes.
Peel away loosened skins and cut flesh into strips.
Toss with oil, vinegar, garlic and parsley. Serve warm or chill promptly in a covered container.

A little kitchen note

Untested editorial home-cooking adaptation; timings are estimates.

Allergen notes

Check packaged ingredient labels. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 86 kcal
Protein: 0.8 g
Carbs: 4.8 g
Fat: 7.1 g
Fibre: 1.6 g
Total sugar: 3.2 g
Sodium: 3 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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