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+ servings
Marinated Peppers
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5 from 1 vote

Roasted Marinated Peppers

Roasted Marinated Peppers come together quickly and easily with just a few ingredients - delicious when added to toasted sourdough and topped with mozzarella!
Course Condiment
Cuisine American
Keyword appetizer, bell peppers, marinated bell peppers, marinated peppers
Prep Time 10 minutes
8 hours
Total Time 8 hours 10 minutes
Servings 1 pint
Author Sheryl


  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 garlic cloves sliced
  • 3 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp fresh basil chopped
  • 1/2 tsp fresh parsley chopped
  • 1/4 tsp salt
  • 1/8 tsp pepper to taste


  • Preheat the oven to 450 degrees F. Place the peppers (whole) in the oven directly on the rack. Roast for 15 minutes (turning if needed), until the skin is scorched.
  • Immediately place the peppers in a bowl, cover with Saran Wrap. Allow to cool.
  • Remove the skins from the peppers by rubbing them with your hands. Rinse under cold water. Cut in half, remove stem and seeds; cut into strips.
  • Place peppers into medium serving bowl. Stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
  • Refrigerate until ready to serve.