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Marinated Red Peppers with Garlic and Marjoram

Marinated Red Peppers with Garlic and Marjoram

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These marinated red peppers with garlic and marjoram are a staple of Mediterranean-style dining, offering a vibrant balance of smoky sweetness and sharp acidity. By grilling the peppers until the skins blister, the flesh becomes incredibly tender and infused with a deep, charred aroma. Marrying these with pungent garlic and the woody, floral notes of fresh marjoram creates a sophisticated relish that only improves with time.

This simple vegan dish is an excellent addition to a summer grazing board or served alongside crusty sourdough and plant-based cheeses. Because the peppers can be prepared several hours in advance, they are a practical choice for stress-free entertaining. High in vitamin C and rich in healthy fats from the olive oil, this colourful salad is as nutritious as it is delicious.

Ingredients for Marinated Red Peppers with Garlic and Marjoram

8 red peppers
2 garlic cloves, very thinly sliced
60ml olivolja
2 tablespoons (or more) sherry vinegar or red wine vinegar
2 tablespoons chopped marjoram, divided
Koshersalt

How to make Marinated Red Peppers with Garlic and Marjoram

Heat grill. Place peppers on a rimmed baking sheet. Grill, turning occasionally, until skins are blackened and blistered all over, 14–17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.

Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 tablespoon marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.

Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 tablespoon marjoram over top.

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