The flavors of these roasted marinated peppers layered over a crispy toasted bruschetta will take you straight to Italy. The sweet roasted peppers are coated in sharp olive oil, salt, pepper, and apple cider vinegar marinade, which infuses them with flavor.
Italian Marinated Roasted Peppers
Everyone would love these easy roasted marinated peppers! The combination of roasted peppers, garlic, and parsley coated with the marinade takes this recipe to another level. The peppers can be either oven-baked or grilled depending on the season, making it a great year-round recipe. Plus, with my secret trick, the peppers will peel in no time.
If you are up for a less-known but delicious Italian appetizer, let’s make these delicious sweet roasted marinated peppers.
Oh, and if you are fancy trying other recipes with roasted peppers, my roasted peppers and tomato salad is waiting for you!
Ingredients For Marinated Roasted Peppers
You’ll need 5 simple ingredients plus some salt and pepper to make this easy appetizer:
- Sweet Italian long peppers – red are most commonly used for this recipe. However, I like to do a combination of both red and green. Also, bell peppers are a great substitute when Italian peppers are not in season.
- Olive oil for the marinade and for roasting the peppers;
- Garlic – thinly sliced; For best flavor, I like to use fresh garlic;
- Fresh parsley – to add a bit of freshness to the marinated peppers;
- Apple cider vinegar – for a sour kick in the marinade;
- Salt and pepper for seasoning;
Easy ways to roast or grill peppers
Whether you decide to roast the peppers in the oven or grill them, both methods are just as easy. And they both work just as well for this quick marinated sweet peppers recipe. I mostly grill the peppers in the summertime and use the oven in winter.
- Grilling the peppers is quick and easy! Preheat the grill and add the washed and dried peppers to the grill. Optionally drizzle a little bit of oil on top. Grill on each side for 4-5 minutes or until they get color on each side. Transfer the peppers immediately to an airtight container or ziplock bag and let them cool down for 10-15 minutes. Peel the peppers clean the seeds, and proceed with the recipe.
- The oven method is just as easy! You can cut the peppers in half and clean them from the seeds, then brush them with olive oil and bake. Or bake them whole as they are and remove the seeds once baked.
If you do decide to go with the baking method for these roasted marinated peppers, first preheat the oven to 210C/410F. Line a baking tray with parchment pepper. Lightly brush the peppers with olive oil and bake for 15-20 minutes or until they are golden on all sides.
Marinade for roasted peppers
You won’t believe how easy it is to make the marinade for these roasted peppers. To make it, you’ll need 4 ingredients. Add high-quality extra virgin olive oil, apple cider vinegar, salt and pepper in a bowl with the peeled and chopped peppers. Mix everything well, so the marinade can coat all the peppers evenly, cover with plastic wrap and let them marinate for 1-2 hours at room temperature or in the fridge overnight.
They have the best flavor when at room temperature, so if you marinade them overnight in the fridge, make sure to take them 1h before serving.
Brushetta with marinated peppers
Once the peppers are marinated, they can be served as a side dish with roasted meat. Or you can make a fancy appetizer by toasting a bruschetta with olive oil and spooning the peppers on top.
The crispy bruschetta goes great with the sweet peppers. As a topping, you can sprinkle ricotta cheese on top, add more parsley, or drizzle balsamic reduction.
Other delicious recipes to try:
Marinated Roasted Peppers
- 5-6 Sweet Italian long peppers ( or 4 regular bell peppers)
- olive oil for greasing
- Fresh parsley
- 2 garlic cloves
- 50 ml olive oil
- 1 tbsp apple cider vinegar
- 1 tsp salt or more to taste
- a pinch of black pepperr
- Start by preheating the oven to 210C/410F. The same temperature should be used if you decide to grill them. Line a baking tray with parchment paper.
- Wash and dry the peppers, then add them to the baking tray skin side up. If you use sweet Italian long peppers, it’s best to roast them whole as they are since removing the seeds is a bit of a struggle. Cut them in half using regular bell peppers and remove the seeds.
- Brush the peppers lightly with olive oil and bake for 15-20 minutes or until the skin has blackened and the inside of the peppers is softer.
- Transfer the peppers right away into an airtight container or ziplock bag and cover them. Let the peppers cool down for 15-20 minutes inside the container or bag.
- Peel the peppers and clean the seeds.
- Cut the peppers into 5cm/2-inch long strips and add them to a bowl.
- Cut the peppers into 5cm/2-inch long strips and add them to a bowl. In the same bowl, thinly sliced garlic and chopped parsley, followed by olive oil, apple cider vinegar, salt, and pepper.
- Mix with a spoon so the peppers are well combined with the marinade. Cover the bowl with plastic wrap and let them marinate for 2hrs or overnight in the fridge.
- Serve over a crispy toasted bruschetta or as a side dish with any kind of meat.