About the Recipe
Indulge in a symphony of flavors with this delightful and effortless marinated roasted peppers recipe. Succulent bell peppers, carefully selected for their sweetness and vibrant colors, are roasted until their skins blister and char, creating an irresistible smoky aroma. As they cool, the skins slip away easily, revealing tender, juicy flesh ready to soak up the flavors of a zesty Mediterranean marinade.
The peppers are bathed in a harmonious blend of extra virgin olive oil, minced garlic, tangy balsamic vinegar, and a sprinkle of freshly chopped basil and parsley. This infusion not only enhances their natural sweetness but also layers the dish with herbaceous freshness and a subtle tang. A pinch of salt and a crack of black pepper bring all the flavors into perfect balance.
Serve these marinated roasted peppers as a colorful appetizer, a topping for crusty bread, or a bright addition to salads, sandwiches, and pasta dishes. Their vibrant hues and rich, smoky-sweet taste will transform any meal into a celebration of Mediterranean-inspired flavor.
Ingredients
3 red bell pepper cut in half and remove seeds you can switch the color of the peppers if you like
1 ½ cloves garlic minced
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
½ teaspoon chopped fresh basil
½ teaspoon chopped fresh parsley
salt and pepper to taste
Preparation
Preheat the oven to 450 degrees Fahrenheit.
Arrange the peppers on parchment paper on a baking sheet and place them in the oven.
Roast the peppers for approximately 15 minutes, turning them occasionally, until the skins are thoroughly charred.
Once roasted, remove the peppers from the oven and allow them to cool.
To remove the skins from the peppers, gently rub them with your hands. Rinse the peppers under cold water to remove any remaining skin.
Cut the peppers into strips.
Place the pepper strips into a medium serving bowl.
Stir in the garlic, vinegar, oil, basil, parsley, salt, and pepper.
Notes