Roasted Peppers in Oil – A Flavor-Packed Mediterranean
Roasted peppers in oil are made by charring fresh peppers until tender and smoky.They are peeled, sliced, and preserved in flavored oil.Garlic, herbs, and spices enhance the taste.This dish can be served cold or at room temperature.It pairs well with bread, cheese, and grilled meats.A perfect make-ahead recipe for quick meals and snacks.
Ingredients
- 4 large red or yellow bell peppers
- 3–4 garlic cloves (thinly sliced)
- 1/2 cup olive oil (extra virgin preferred)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or basil
- 1 tablespoon vinegar or lemon juice
- Optional: chili flakes for heat
Instructions
- Place whole peppers on a baking tray and roast at 220°C (425°F) for 25–30 minutes, turning occasionally until skins are charred and blistered.
- Transfer hot peppers to a bowl and cover. Let them steam for 10–15 minutes, then peel off the skins and remove seeds.
- Cut into strips or desired shapes.
- In a bowl, mix olive oil, garlic, salt, pepper, oregano, and vinegar or lemon juice.
- Add the roasted pepper strips to the oil mixture and toss gently.
- Let the peppers sit for at least 30 minutes to absorb flavors.
- Serve immediately or store in a sterilized jar in the refrigerator.
Notes
- Use fresh, firm peppers for best results.
- Roasting enhances natural sweetness.
- Do not skip steaming—it helps easy peeling.
- Adjust oil quantity based on preference.
- Use high-quality olive oil for best flavor.
- Store in airtight jars.
- Always keep peppers submerged in oil.
- Consume within one week for freshness.