Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.

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  • Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.

  • Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

Nutrition Facts

205 calories; protein 1.3g 3% DV; carbohydrates 8g 3% DV; fat 19g 29% DV; cholesterol 0mg; sodium 5.2mg. Full Nutrition
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Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/20/2009
I have been making these for years and have them ready at all times to use. I put them into canning jars and they last for a very long time in the refrigerator.....if you don't eat them too quickly. Read More
(70)

Most helpful critical review

Rating: 3 stars
05/29/2011
I liked it but thought it was a bit tangy and there was way too much oil (even with me only putting in half the amount listed). Read More
(5)
73 Ratings
  • 5 star values: 51
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/20/2009
I have been making these for years and have them ready at all times to use. I put them into canning jars and they last for a very long time in the refrigerator.....if you don't eat them too quickly. Read More
(70)
Rating: 5 stars
05/09/2010
Here's an update to my review! I did this excellent peppers recipe again last night and wow it was very tasty! Here's the rest of my review from May 2 2007: Excellent! I wanted to make an exclamation mark for a dinner party I hosted for a friend and thought of marinated peppers. My parents and girlfriend were also at the dinner party and safe to say everyone enjoyed this dish. Since then my girlfriend has prepared the marinade for the peppers on numerous occasions for our bbq's this past summer. Read More
(51)
Rating: 5 stars
07/20/2008
These were excellent! I followed the recipe exactly. I made these the night before a party and they were perfect the next day. Read More
(31)
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Rating: 5 stars
03/24/2010
This is great. And very versatile. The first time I made it, it was pretty much as per the recipe. I liked it on sandwiches with cream cheese (vegetarian). The 2nd time I used peppers, onions (red, white and green), zucchini and roma tomatoes. Seems to keep well in the fridge too. Read More
(21)
Rating: 5 stars
07/20/2009
This is so simple and delicious. I first learned how to scorch the skins from a Spanish friend in Majorca.Just put them on a grill pan and keep turning until black.easy.the marinate is lovely Read More
(17)
Rating: 5 stars
05/19/2011
EXCELLENT!! If you like roasted peppers you will love this! I used a red yellow and orange pepper no green. I cut the oil down to 3 T. and increased the basil and parsley. The only change I would make next time is to cut the oil further probably down to 2 tablespoons. I used these peppers in two different ways. Hubs grilled some spicy German sausages which I plated over a bed of sautéed spinach and topped them with the marinated peppers. To use the leftover peppers I made them into bruschetta. I put a little olive oil on both sides of some baguette slices and toasted them under the broiler again on both sides. I drained the room temperature peppers well and tossed them with a shredded provolone/mozzarella blend. I topped the baguette slices with the pepper/cheese mixture and put a little extra cheese on top. Broiled for just a few minutes (watch them closely). YUM!! I ll be making this one again and soon! Thank you Angela! Read More
(17)
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Rating: 5 stars
07/20/2009
Fantastic! I just made this recipe with dried parsley and oregano since I didn't have any fresh, I also sliced a red onion, brushed it with olive oil and grilled the slices in a grill pan, cut the slices in half and tossed with the peppers. I have tasted it already and cant wait till hubby gets home to serve dinner. Will be serving this tonight, cold, with grilled salmon and toasted homemade sourdough bread. I like that this can be made ahead as we entertain often and will be a great dish for entertaining! Read More
(15)
Rating: 5 stars
03/31/2010
Just added a bit more garlic. These were terrific and last a long time in the fridge. Read More
(11)
Rating: 4 stars
11/25/2012
Excellent recipe except for the amount of olive oil. I used only 2 Tbs. and it was more than enough. I also used dried basil and parsely because didn't have fresh on hand. Read More
(10)
Rating: 3 stars
05/29/2011
I liked it but thought it was a bit tangy and there was way too much oil (even with me only putting in half the amount listed). Read More
(5)
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