Roasted and marinated bell peppers flavored with garlic, fresh basil, balsamic vinegar and extra virgin olive oil. This simple recipe brings out the peppers’ natural sweetness and creates a versatile marinated vegetable that works as an antipasto, a sandwich filling, a salad topper or a side dish.
I love these marinated bell peppers because they are quick to prepare, yet they deliver complex, sweet, and tangy flavours. Roasting softens the peppers and adds a slight charring that intensifies their sweetness. Once peeled and seeded, the peppers are dressed with a simple marinade of garlic, basil, balsamic and olive oil that balances the natural sugars and creates a bright finishing flavour.
Serve them as part of an antipasti board with crusty bread, olives, cured meats and cheese, or pile them into a thick focaccia sandwich with peppery rocket (arugula) and melting cheese. They also pair beautifully with grilled chicken or fish, or tossed into mixed salads for added colour and depth.
Ingredient notes
- Bell peppers – Use a mix of red and yellow for a vibrant plate, or choose all one colour if preferred.
- Balsamic vinegar – Choose a mid-range balsamic that is slightly thick and sweet; you don’t need an expensive bottle, but avoid the very cheapest.
- Garlic – Always use fresh garlic for the best flavour; one large clove is enough, or add more to taste.
- Basil – Fresh basil makes a big difference in this simple dish; torn leaves add fragrance and freshness.
- Olive oil – Use a good quality extra virgin olive oil with peppery notes to enhance the dressing.
Other flavour options
You can vary the marinade to suit the meal or your mood. A few ideas:
- Add fresh oregano (or dried, if necessary)
- Include chopped parsley or mint for brightness
- Top with anchovy fillets or mash a couple into the dressing for umami
- Stir in capers in brine for a briny note
- Substitute red wine vinegar for balsamic for a lighter tang
Other ways to cook your bell peppers
There are several methods to cook bell peppers; all deliver great results depending on the flavour you want:
- Roasting: The easiest method for hands-off cooking—roast until soft and slightly charred.
- BBQ: Char whole peppers over a barbecue for an intense smoky flavour during warmer months.
- Gas stove or broiler: Char the skins directly over a gas flame or under a hot broiler for smoky notes; this requires more attention to ensure even charring.
More Italian vegetable dishes to try
Sides
La Peperonata – Bell Peppers in Tomato Sauce
Sides
Peperoni Ammollicati (Peppers and Breadcrumbs)
Sides
Green Beans with Olives and Capers
Sides
Garlicky Chickpeas and Cavolo Nero
Step by step photos are shown above.
Most recipes include helpful photos and tips to help you get perfect results.
Italian Roasted Marinated Peppers
By Emily
Equipment
- Plastic wrap (cling film)
Ingredients
- 2 red bell peppers (medium)
- 2 yellow bell peppers (medium)
- 1 garlic clove
- Small handful fresh basil, torn
- 2 tablespoons extra virgin olive oil, plus extra for roasting
- 1½ tablespoons balsamic vinegar (good quality)
- Salt and pepper, to taste
Instructions
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Preheat the oven to 200°C/400°F (fan) or 220°C/425°F (conventional).
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Lightly drizzle the whole peppers with olive oil and place them on a baking tray. Roast for 30–35 minutes, turning if needed, until they are soft and have charred patches.
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Transfer the hot peppers to a large bowl and cover tightly with plastic wrap. Let them sit for at least 30 minutes to steam — this loosens the skin and makes peeling easier.
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When cool enough to handle, remove the stalks and seeds, then peel away the skin; it should come off easily. Slice the peppers into strips and arrange them on a serving plate. Season with a pinch of salt.
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Thinly slice the garlic and scatter it over the peppers. Tear basil leaves and add them on top.
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Whisk together 2 tablespoons olive oil, 1½ tablespoons balsamic vinegar, and a generous pinch of salt and pepper. Pour the dressing over the peppers, cover with plastic or foil and refrigerate to marinate for at least 30 minutes. For best flavour, leave several hours or overnight.
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Tip: Allowing the peppers to marinate for a few hours improves the balance of flavours; bring to room temperature before serving if stored in the fridge.
Notes
- Storage: Store marinated peppers in an airtight container in the refrigerator for 3–4 days. Remove from the fridge and allow them to come to room temperature for at least 30 minutes for the best flavour before serving.
Helpful Info for All Recipes
- I typically use extra virgin olive oil in recipes unless otherwise specified.
- Vegetable sizes are assumed medium unless stated.
- All recipes are tested using a fan (convection) oven unless noted.
- Nutrition information is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an estimate and should be used as a guide.