A classic Italian Antipasto. Roasted or grilled marinated bell peppers in garlicky oil, vinegar, and parsley. They are a great appetizer, eaten with sourdough bread, or even a great side dish served with BBQ meat.
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Why You'll Love This Recipe
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Roasting bell peppers enhances their natural sweetness while giving them a rich, slightly smoky flavor. Marinating them in olive oil, garlic, and vinegar adds a tangy and aromatic touch that makes them incredibly versatile. Whether served with crusty bread, alongside grilled meats, or tossed into salads, these peppers bring bold Mediterranean flavors to any meal.
Another reason to love this marinated roasted red peppers recipe is how easy it is to prepare. With just a few simple ingredients, you can make a batch that lasts for days, perfect for meal prepping or entertaining guests.
How to Roast or Grill Bell Peppers
The meat of the bell peppers when cooked becomes very soft and with a great smooth texture, although the skin remains dry and unpleasant. One of the great advantages of roasting or grilling peppers is that it makes it easier to peel them while giving them the smoky roasted flavor at the same time.
Simply place the pepper on the barbecue with high heat or in the oven under the broiler until the skin is almost completely charred.
Remove from the heat and place in a covered bowl to steam until it's cooled down. Then, the skin will come off really easily from the peppers. At this point you can slice them up, remove the seeds and marinate them or use them in other recipes.
Substitutions
Here are the ingredients substitutions you can use:
- Bell Peppers: They are the star of the show but I often use this marinade also with zucchini, onions, eggplants or other roasted veggies. they turn amazing!
- Olive Oil: You can use any other oil of your choice, although olive oil has a particular flavor which also adds a lot to the marinade.
- Vinegar: You can use cider vinegar or white wine vinegar, or other softer kinds of vinegar like rice. I do not suggest to use red wine vinegar as it's too strong.
- Garlic: Feel free to not add the garlic at all if you don't like it. You can add onions instead, or even nothing else.
Variations
Take your marinated roasted bell peppers to the next level with these ideas:
- Italian-Inspired: Add thinly sliced red onions and sun-dried tomatoes to the marinade.
- Cheesy Delight: Top with crumbled feta or shaved Parmesan before serving.
- Nutty Addition: Sprinkle toasted pine nuts or almonds for extra crunch.
- Sweet and Savory: Drizzle with a touch of honey or maple syrup for a hint of sweetness.
- Grilled Version: Instead of roasting, grill the peppers over an open flame for extra smokiness.
Serving Suggestions
These marinated roasted italian peppers can be enjoyed in many ways:
- As an appetizer with toasted bread or bruschetta.
- Tossed into salads for a burst of flavor.
- As a topping for sandwiches, paninis, or burgers.
- Served alongside grilled meats or seafood.
- Mixed into pasta for a light and flavorful dish.
Storage & Reheating
Here's how to store and enjoy leftovers:
Reheating: These peppers are best served at room temperature or slightly warmed. If needed, heat gently in a pan over low heat for a few minutes.
Refrigerator: Store in an airtight container, submerged in olive oil, for up to 5 days.
Freezer: Not recommended, as the texture changes upon thawing.
Recipe FAQs
Yes! Roast them a day ahead and store them in the fridge before marinating.
Yes, peeling removes the charred skin and enhances the texture.
Use it as a salad dressing or drizzle over grilled vegetables or meats.
Top Tip
For the best flavor, let the Italian vinegar peppers marinate for at least 2 hours before serving. This allows them to absorb all the delicious flavors, making them even more irresistible!
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📖 RECIPE
Ingredients
Method
- Char the peppers in the barbecue or under the broiler in the oven. Let them steam in a covered bowl until cool, then remove as much skin as possible. Remove also the stem and the seeds and cut them lenghtwise in thin strips.
- Add the peppers in a bowl together with their juices, add the finely minced garlic, olive oil, vinegar, parsley, salt and black pepper to taste.
- Mix well and let them rest at least 2 hours or overnight before serving.
- Serve cold or room temperature.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
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Manju says
I tried this and it's very nice, everyone loved it.
I have a lot of bell peppers and I'm thinking to make a big batch in one go and keep it in the fridge.. can you tell me how long i can keep it for?
Also you said its possible to substitute with eggplants.. is the process of roasting the same as for bellpepper?
Thank you!
Jessica Montanelli says
Hi Manju, I'm glad you liked this recipe! ABsolutely you can make a big batch and keep it in the fridge for 3-4 days. Yes, the process for the eggplant (or other veggies) is pretty much the same, but I recommend roasting it or grilling it in slices brushed lightly with olive oil.
Kerrie Jenkins says
Delicious and simple! Thank you.
Jessica - Cooking my Dreams says
Thank you Kerrie! I'm glad you like them! 🙂