Roasted Red peppers

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This classic recipe for roasted red peppers transforms simple ingredients into a vibrant, flavourful dish through the magic of charring. By roasting the peppers over a high heat until the skins are blackened, you unlock a deep sweetness that pairs perfectly with the pungent garlic and fragrant fresh oregano. The process of steaming the peppers after grilling ensures the skins slip off easily, leaving behind succulent, tender strips that are infused with a delicate smoky aroma.

A versatile addition to your vegan repertoire, these marinated peppers work beautifully as part of a traditional tapas spread or served alongside crusty sourdough bread. They are also an excellent way to brighten up summer salads or add a punch of savoury flavour to a Mediterranean-style sandwich. Prepared with heart-healthy extra-virgin olive oil, this homemade staple is both nutritious and effortlessly elegant.

Ingredients for Roasted Red peppers

5 red peppers
2 small garlic cloves, very thinly sliced
2 matskedar extra jungfruolivolja
1/2 teaspoons balsamic vinegar
1 tablespoon finely chopped fresh oregano
3/4 teaspoons coarse sea salt (preferably Sicilian)
1/4 teskedar svartpeppar

How to make Roasted Red peppers

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Lay peppers on their sides on lightly oiled grill rack and roast, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes.

Transfer to a bowl, then cover and let steam 10 minutes. Peel and seed peppers (reserving juices), then cut into 1/4-inch-thick strips.

Stir together peppers (with their juices), garlic, oil, vinegar, oregano, sea salt, and pepper and marinate 30 minutes at room temperature.

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