Susan's Italian Roasted Red Peppers
Experience the vibrant flavors of Susan's Italian Roasted Red Peppers, a simple yet elegant dish that brings the essence of Mediterranean cuisine to your table. Featuring perfectly roasted red bell peppers coated in a fragrant dressing of extra virgin olive oil, minced garlic, fresh parsley, and a touch of oregano, this recipe is a masterclass in transforming humble ingredients into a culinary delight. With its smoky, charred finish and a subtle herbaceous kick, these peppers are perfect as an appetizer, a side dish, or a topping for crusty bread or pasta. Ready in just under an hour and bursting with bold, rustic flavors, this versatile dish is ideal for everything from weeknight dinners to special gatherings. Let the peppers marinate for maximum flavor, and savor them chilled or at room temperature—either way, they’re guaranteed to impress!
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Ingredients
- 4 large red bell peppers
- 3 tablespoons extra virgin olive oil
- 3 large garlic cloves
- 2 tablespoons fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Directions
Step 1
Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil for easy cleanup.
Step 2
Wash and dry the red bell peppers. Place them whole on the prepared baking sheet, ensuring they have space between them.
Step 3
Roast the peppers in the preheated oven for 20 minutes. Remove the tray, carefully turn the peppers with tongs, and roast for another 20 minutes, or until the skins are blistered and charred all over.
Step 4
Immediately transfer the roasted peppers to a large bowl and cover it tightly with plastic wrap. This will trap steam and make peeling the skins easier. Let the peppers cool for about 15 minutes.
Step 5
Meanwhile, prepare the dressing. Mince the garlic cloves and finely chop the fresh parsley. Combine the olive oil, garlic, parsley, oregano, salt, and black pepper in a small bowl.
Step 6
Once the peppers are cool enough to handle, peel off the charred skins, remove the stems, seeds, and membranes, and slice the peppers into strips about 1/2-inch wide.
Step 7
Place the pepper strips into a serving dish or storage container. Pour the dressing over the peppers, gently tossing to coat them evenly.
Step 8
Let the peppers marinate at room temperature for at least 30 minutes before serving to enhance the flavors. Alternatively, refrigerate for up to 3 days and serve chilled or at room temperature.
Nutrition Facts
| Serving size | (26.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 32.1 |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 7.7mg | 0% |
| Total Carbohydrate 6.9g | 0% |
| Dietary Fiber 1.1g | 0% |
| Total Sugars 0.1g | |
| Protein 1.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 51.8mg | 0% |
| Iron 1.0mg | 0% |
| Potassium 144.2mg | 0% |
Source of Calories