A quick and easy recipe for sweet roasted marinated peppers, coated in olive oil, apple cider vinegar, and spices. Super delicious appetizer that can be turned into a bruschetta as well.
Prep Time15mins
Cook Time20mins
Resting time2hrs15mins
Total Time2hrs50mins
Course: Appetizer, Side Dish
Cuisine: Italian, Mediterranean
Servings: 4
Author: Emilia
Ingredients
5-6Sweet Italian long peppers( or 4 regular bell peppers)
olive oil for greasing
Fresh parsley
2garlic cloves
Marinade:
50mlolive oil
1tbspapple cider vinegar
1tspsaltor more to taste
a pinch of black pepperr
Instructions
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.
Notes
If you marinate the peppers overnight, take them out of the fridge 1-2h before serving because they are best served at room temperature.