Description
Enjoy the vibrant flavors of roasted peppers with garlic and parsley in this Mediterranean-inspired dish. Perfect as a side or on crostini, these peppers are a versatile addition to any meal.
Ingredients
Bell Peppers:
4 large bell peppers (red, yellow, or orange)
Olive Oil Mixture:
2 tablespoons olive oil, 2 cloves garlic minced, 2 tablespoons chopped fresh parsley, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon red wine vinegar (optional for brightness)
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Roast the Peppers: Place whole bell peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until skins are blistered and charred.
- Prepare the Peppers: Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins. Peel off skins, remove seeds and stems, and slice peppers into strips.
- Sauté: In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant. Add roasted pepper strips, salt, and pepper, tossing to coat and heat through.
- Finish and Serve: Remove from heat, stir in parsley, and drizzle with red wine vinegar if desired. Serve warm or at room temperature.
Notes
- This dish can be prepared ahead and stored in the fridge for up to 3 days; bring to room temperature before serving.
- Great as a side dish, on crostini, or tossed with pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: about 1 cup
- Calories: 90
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
