Mediterranean Roast Peppers
Elevate your next meal with the vibrant flavors of Mediterranean Roast Peppers, a simple yet stunning dish bursting with color and taste. This recipe showcases roasted red and yellow bell peppers, their natural sweetness intensified by oven-roasting until perfectly charred and tender. Topped with a fragrant medley of fresh oregano, parsley, and minced garlic, along with the briny tang of capers, these peppers are a celebration of Mediterranean simplicity. A drizzle of golden olive oil ties everything together, making this dish a versatile addition to any table—serve it warm as a flavorful side, or let it cool and include it in an antipasto platter. Quick to prepare and packed with healthy ingredients, Mediterranean Roast Peppers is the perfect choice for anyone craving light yet satisfying Mediterranean recipes.
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Recipe Information
Ingredients
- 4 pieces red bell peppers
- 2 pieces yellow bell peppers
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 2 teaspoons fresh oregano
- 2 tablespoons fresh parsley
- 1 tablespoon capers
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 425°F (220°C).
Wash and dry the bell peppers. Slice them in half lengthwise and remove the seeds, stems, and white ribs.
Place the pepper halves cut-side down on a baking sheet lined with parchment paper to prevent sticking.
Brush the peppers lightly with 2 tablespoons of olive oil, ensuring they are well-coated.
Roast in the preheated oven for 20-25 minutes, or until the skin is blistered and slightly charred in spots.
While the peppers are roasting, finely mince the garlic cloves and chop the fresh oregano and parsley.
Once the peppers are done roasting, remove them from the oven and immediately transfer to a heatproof bowl. Cover the bowl with a lid or plastic wrap and let the peppers steam for 10 minutes. This will help loosen the skins.
Peel off the skins from the peppers (they should come off easily after steaming). Slice the peppers into strips and transfer them to a serving dish.
Drizzle the remaining 1 tablespoon of olive oil over the roasted pepper strips. Sprinkle with minced garlic, oregano, parsley, and capers. Season with salt and black pepper, adjusting to taste.
Toss gently to combine, ensuring the flavors are evenly distributed.
Serve immediately as a warm dish or allow the peppers to cool to room temperature and serve as part of a Mediterranean platter. Enjoy!
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 32.0 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1890 mg | 40% | |
*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.
