Marinated Roasted Red Peppers

September 17th, 2013


Red peppers are packed with a vitamins and nutrients.  They contain twice the vitamin C of green peppers, they are an excellent source of a variety of phytochemicals and they provide a good amount of fiber.  This simple recipe creates a beautiful side dish, a delicious addition to any sandwich or a tasty pizza topping.


Marinated Roasted Red Peppers

4 red bell peppers

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1 clove garlic, chopped

1/4 teaspoon oregano

1/4 teaspoon thyme

1/4 teaspoon pepper

1 tablespoon lemon juice


Preheat the oven to 500 degrees. Place the whole peppers on a baking sheet and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting.

Place the peppers in a bowl and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.  Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp paring knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds and cut the peppers into quarters.

In a separate bowl, mix together olive oil, vinegar, garlic, oregano, pepper and lemon juice.  Pour over roasted, quartered peppers, cover and refrigerate for at least an hour (and for up to two weeks).


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