Roasted, marinated bell peppers tossed with garlic, fresh basil, balsamic vinegar and extra virgin olive oil. This simple recipe produces sweet, flavourful peppers that work beautifully as an antipasto, a salad topping or in sandwiches.
These marinated bell peppers are one of my favourite easy make-ahead dishes. They require minimal hands-on time and the flavours develop beautifully as they marinate.
Roasting the peppers until soft with a little char concentrates their natural sweetness. After peeling, the peppers are dressed with garlic, basil, balsamic vinegar and good olive oil to create a balanced, bright marinade.
Serve them as part of an antipasto platter with bread, olives, cured meats and cheese. They are also excellent in thick focaccia sandwiches — I like them with peppery rocket (arugula) and a mild melting cheese for contrast.
They make a lovely accompaniment to grilled or roasted chicken and fish, add character to grain salads, or can be folded into pasta dishes. Their versatility and long fridge life make them a great recipe to prepare ahead.
Ingredient notes
- Bell peppers – a mix of red and yellow peppers is attractive and flavourful, but you can use all red or all yellow if you prefer.
- Balsamic vinegar – choose a mid-range quality balsamic: not the cheapest, but not an extremely aged bottle either. It should be slightly sweet with some body so it complements the peppers without overpowering them.
- Garlic – use fresh garlic for the best aroma and taste. One large clove is enough for this quantity, but add more if you like a stronger garlic note.
- Basil – fresh basil lifts the marinade with herbal brightness; dried herbs won’t give the same fresh pop in this simple preparation.
- Olive oil – use a good-quality extra virgin olive oil with some peppery bite to enrich the dressing and coat the peppers.
Other flavour options
You can vary the flavour profile of these marinated peppers to suit what you are serving or your personal preferences. Here are a few ideas to try:
- Add fresh or dried oregano for an earthy, Mediterranean note.
- Stir in chopped parsley or mint for a fresh herbal twist.
- Add anchovies laid on top of the peppers or mashed into the dressing for savory umami depth.
- Include capers (in brine) for briny contrast and texture.
- Swap red wine vinegar for balsamic if you prefer a slightly sharper, fruitier acid.
Other ways to cook your bell peppers
There are several reliable ways to cook bell peppers, each giving slightly different character. All will work well for marinating after cooking:
- Roasting: An oven roast is the easiest and requires little hands-on time. It softens the flesh and creates gentle charring.
- BBQ: Char whole peppers over a hot grill for extra smoky depth. This method is ideal outdoors in warm weather.
- Gas stove or broiler: Charring peppers directly over a gas flame or under a hot broiler gives a smoky, blistered skin but requires closer attention while cooking.
More Italian vegetable dishes to try
Sides
La Peperonata – Bell Peppers in Tomato Sauce
Sides
Peperoni Ammollicati (Peppers and Breadcrumbs)
Sides
Green Beans with Olives and Capers
Sides
Garlicky Chickpeas and Cavolo Nero
Step by step photos above
Most recipes include photos and tips to help you get great results first time. This recipe is straightforward and reliable.
Italian Roasted Marinated Peppers
By Emily
Equipment
- Plastic wrap (cling film)
Ingredients
- 2 red bell peppers (medium-sized)
- 2 yellow bell peppers (medium-sized)
- 1 garlic clove
- 1 small handful fresh basil
- 2 tablespoons extra virgin olive oil, plus extra for roasting
- 1.5 tablespoons balsamic vinegar (good quality)
- Salt and pepper
Instructions
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Preheat the oven to 200°C/400°F fan or 220°C/425°F conventional.
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Lightly drizzle the peppers with olive oil and place them on a baking tray. Roast for 30–35 minutes, turning occasionally if needed, until the skins are charred in places and the flesh is soft.
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Place the hot peppers in a large bowl and cover with plastic wrap. Let them steam and cool for at least 30 minutes; this loosens the skins and makes peeling easier. You can also leave them to cool completely.
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Once cooled, remove the seeds and stalks, and peel off the skins. The skin should slip away easily after steaming.
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Slice the peppers into strips and arrange them on a serving plate. Season lightly with a pinch of salt.
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Finely slice the garlic and scatter it over the peppers. Tear the basil leaves and sprinkle them on top for freshness and aroma.
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Whisk together the olive oil and balsamic vinegar with a good pinch of salt and freshly ground pepper. Pour the dressing over the peppers, cover with plastic wrap or foil and leave to marinate for at least 30 minutes before serving.
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Tip: They taste best after a few hours of marinating, and flavours continue to improve overnight. Bring to room temperature before serving for the fullest flavour.
Notes
- Storage: Store marinated peppers in a sealed container in the fridge for 3–4 days. For the best texture and aroma, remove them from the fridge and let them come to room temperature for around 30 minutes before serving.
Helpful Info for All Recipes
- I use extra virgin olive oil in most recipes unless otherwise noted.
- All vegetables are described as medium sized unless specified otherwise.
- Recipes are developed using a fan (convection) oven; adjust temperatures slightly for conventional ovens.
- Nutrition is provided as an estimate and should be used as a guide.
Nutrition
| Carbohydrates: 9 g
| Protein: 1 g
| Fat: 7 g
| Vitamin C: 186 mg
Nutrition information is automatically calculated and should be used as an approximation.
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