Description

Tender roasted red pepper strips marinated in extra virgin olive oil, garlic, and fresh herbs — a vibrant Mediterranean side dish bursting with smoky-sweet flavor.

Ingredients

Scale

4 large red bell peppers
3 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil (optional)
1 tablespoon red wine vinegar
Salt and black pepper to taste
A pinch of red chili flakes (optional)

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Instructions

Preheat oven to 425°F (220°C) or prepare a grill.
Roast whole red peppers directly on a baking tray or over flame, turning occasionally, until the skins are charred and blistered (about 20 minutes).
Transfer peppers to a bowl, cover with a plate or wrap in foil, and let steam for 10 minutes to loosen skins.
Peel off the charred skins, remove seeds and stems, then slice the peppers into thick strips.
In a bowl, combine olive oil, garlic, parsley, basil, vinegar, salt, pepper, and chili flakes.
Add pepper strips and toss gently to coat.
Let marinate at room temperature for at least 30 minutes before serving.

Notes

For extra flavor, let the peppers marinate overnight in the fridge.
Great as an appetizer, side dish, or sandwich topping.
Use roasted peppers from a jar for a shortcut, though flavor may differ.

Nutrition

Serving Size: 1/4 of recipe
Calories: 120
Sugar: 5g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1.3g
Unsaturated Fat: 7.2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 1g
Cholesterol: 0mg