Italian Roast Bell Peppers
Elevate your side dish game with these irresistible Italian Roast Bell Peppers, a vibrant and flavor-packed recipe that celebrates the natural sweetness of fresh bell peppers. Roasted to perfection in the oven, their charred, blistered skins add smoky depth, while a simple seasoning of olive oil, garlic, oregano, and sea salt enhances every bite. A touch of fresh basil or a drizzle of balsamic vinegar (optional) adds a gourmet twist, making them as versatile as they are delicious. Ready in just 40 minutes, these tender roasted strips can be served warm, chilled, or at room temperature—perfect for pairing with crusty bread, tossing into pasta, or savoring as a refreshing salad or side dish. This colorful, Mediterranean-inspired recipe is a healthy, gluten-free, and crowd-pleasing addition to any meal.
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Recipe Information
Ingredients
- 4 pieces bell peppers (assorted colors)
- 3 tablespoons olive oil
- 2 pieces garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 5 pieces fresh basil leaves (optional)
- 1 teaspoon balsamic vinegar (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Wash the bell peppers thoroughly, then pat them dry with a towel.
Cut the bell peppers in half lengthwise and remove the seeds, cores, and membranes. Lay the halves flat on the prepared baking sheet, skin-side up.
Drizzle the bell peppers with 2 tablespoons of olive oil, ensuring they are evenly coated.
Place the baking sheet in the oven and roast the peppers for 25-30 minutes, or until the skins are charred and blistered.
While the peppers are roasting, mince the garlic cloves and set them aside.
When the peppers are done, transfer them to a bowl and cover tightly with plastic wrap for 10 minutes. This helps loosen the skins for easy peeling.
Once cooled enough to handle, peel off the skins from the roasted peppers and discard them. Slice the peppers into thin strips.
In a medium mixing bowl, combine the roasted pepper strips with the remaining 1 tablespoon of olive oil, minced garlic, oregano, sea salt, and black pepper. Toss gently to coat.
Transfer the seasoned peppers to a serving dish. Garnish with fresh basil leaves, if desired. For added depth of flavor, drizzle with balsamic vinegar before serving.
Serve warm, at room temperature, or chilled. Enjoy as a side dish, salad, or topping for crusty bread or pasta.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 20.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
