Roasted Red Peppers with Garlic and Olive Oil

There are some recipes that prove that the simplest ingredients, when prepared correctly, can create the most profound flavors. This recipe for Roasted Red Peppers with Garlic and Olive Oil is one of them. By slow-roasting red peppers, you unlock their natural sweetness and get a beautiful smoky, charred flavor that is simply irresistible. This is a classic Mediterranean staple that is incredibly versatile, serving as a delicious side dish, a key ingredient in other recipes, or a vibrant addition to an antipasto platter.

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Why I love This Recipe

I’m a big fan of food that celebrates the natural taste of fresh produce, and this recipe does exactly that. What I love most is how the roasting process transforms the peppers. The high heat blisters the skin and caramelizes the flesh, creating a beautiful smoky flavor that you just can’t get from fresh peppers. The addition of thinly sliced garlic and a generous drizzle of high-quality extra virgin olive oil elevates it to a new level. It’s a dish that feels elegant and sophisticated, yet requires minimal effort. It’s also a fantastic make-ahead option, as the flavors only get better the longer it sits.

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Ingredients

• 2−3 red bell peppers
• 2−3 cloves of garlic, thinly sliced
• 2−3 tablespoons extra virgin olive oil
• Pinch of salt
• Pinch of black pepper

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Swaps and Notes

• Bell Peppers: This recipe works best with red bell peppers because of their inherent sweetness, but you can also use a mix of yellow and orange bell peppers for a beautiful color contrast. Green bell peppers are less sweet and can be a bit bitter when roasted, so it’s best to stick to the red, yellow, and orange varieties.
• Garlic: Thinly slicing the garlic is key. It allows it to infuse the oil with flavor without overwhelming the peppers. If you prefer a milder garlic flavor, you can add the sliced garlic after the peppers have cooled.
• Olive Oil: Using a good quality extra virgin olive oil is highly recommended. Since it’s a primary component of the dressing, a flavorful oil will make a big difference in the final taste of the dish.
• Herbs: This recipe is great as is, but you can add other herbs to it for extra flavor. A few fresh basil leaves or a sprinkle of fresh parsley would be a perfect addition. For a spicy kick, a pinch of red pepper flakes would work wonderfully.
• Balsamic Vinegar: A splash of balsamic vinegar at the end can add a great depth of flavor and a touch of tangy sweetness that complements the roasted peppers beautifully.

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List of Steps for the Recipe

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Peppers: Wash the red bell peppers thoroughly. Cut them in half lengthwise and remove the seeds and stems.
3. Roast the Peppers: Place the peppers, cut-side down, on a baking sheet. Roast for 20−25 minutes, or until the skin is completely blistered, wrinkled, and slightly charred. The peppers should be tender when you press them.
4. Steam and Peel: Remove the peppers from the oven. Immediately place them in a paper bag or cover them tightly with aluminum foil for 10−15 minutes. The steam trapped inside will loosen the skins, making them much easier to peel.
5. Cool and Slice: Once the peppers are cool enough to handle, peel away the blistered skin with your fingers or a small knife. Cut the peppers into long, elegant strips.
6. Combine and Season: In a small bowl, combine the roasted pepper strips, thinly sliced garlic, extra virgin olive oil, a pinch of salt, and a pinch of black pepper.
7. Toss and Serve: Toss the ingredients gently to ensure the peppers are fully coated in the oil and seasoning. Serve the peppers warm or at room temperature.

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Tips for Success

• High Heat is Key: Roasting at a high temperature is essential for getting that beautiful blistered skin and smoky flavor.
• The Steaming Step: Don’t skip the steaming step! It makes peeling the peppers incredibly easy and is the secret to getting that perfect, silky texture.
• Cool Before Peeling: Let the peppers cool down sufficiently before you try to peel them. They will be very hot right out of the oven.
• Let it Marinate: While this dish is delicious served immediately, the flavors will deepen and meld together if you let it sit in the refrigerator for an hour or two before serving.

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Serving Suggestions and Pairings

These roasted red peppers are incredibly versatile. They are a fantastic side dish for grilled meats like chicken or sausage. You can also use them to elevate sandwiches and wraps, or as a topping for bruschetta. For a classic Italian antipasto platter, serve them alongside some olives, cured meats, and fresh mozzarella cheese.

For a drink pairing, a light-bodied red wine like a Sangiovese or a crisp, dry white wine would be a perfect match.

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Nutritional Information

(Please note that this is an estimate and will vary based on specific brands and portion sizes)

This dish is a healthy and flavorful addition to any meal. Red bell peppers are an excellent source of Vitamin C and antioxidants. The extra virgin olive oil provides healthy monounsaturated fats. The dish is low in calories and high in nutrients, making it a great choice for a balanced diet.

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Storage and Leftover Tips

This dish stores beautifully. You can keep the roasted red peppers in an airtight container in the refrigerator for up to a week. The flavors will continue to develop, making them even more delicious over time. You can use them straight from the fridge or bring them to room temperature before serving.

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Final Thoughts

This Roasted Red Peppers with Garlic and Olive Oil recipe is a timeless classic that showcases the beauty of simple, high-quality ingredients. It’s a versatile dish that will become a go-to in your kitchen for its deep flavor and effortless preparation. I hope you enjoy this easy and delicious recipe. Let me know in the comments how you served them!