Olive Garden Marinated Peppers
Bring Mediterranean-inspired flavors to your table with this vibrant and flavorful Olive Garden Marinated Peppers recipe. Featuring a colorful trio of roasted bell peppers—red, yellow, and green—this dish is infused with a zesty marinade of extra virgin olive oil, red wine vinegar, garlic, and aromatic herbs like oregano and basil. The slight heat from crushed red pepper flakes balances perfectly with the tanginess of the vinegar, while a fresh parsley garnish adds the perfect finishing touch. Prepared in under 30 minutes, this recipe makes a versatile side dish, a savory addition to antipasto platters, or a tantalizing topping for crusty bread or sandwiches. Easy to make and bursting with bold flavors, these marinated peppers will quickly become a staple in your kitchen. Perfect for anyone seeking a quick, crowd-pleasing dish with Italian flair!
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Recipe Information
Ingredients
- 2 whole Red bell peppers
- 2 whole Yellow bell peppers
- 2 whole Green bell peppers
- 0.25 cup Extra virgin olive oil
- 0.25 cup Red wine vinegar
- 3 whole Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly cracked black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 450°F (232°C) or prepare a grill for high heat.
Wash and dry the bell peppers. Place them on a baking sheet (if using the oven) or directly on the grill grates.
Roast or grill the peppers for 8-10 minutes, turning occasionally, until all sides are charred and blistered.
Immediately transfer the roasted peppers to a large bowl and cover tightly with plastic wrap. Let them sit for 10 minutes to steam, which will make the skins easier to remove.
Peel off the charred skins from the peppers. Remove the stems and seeds, then slice the peppers into thin strips.
In a medium mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, red pepper flakes, salt, and black pepper.
Add the sliced peppers to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, let the peppers sit at room temperature for about 10 minutes. Garnish with freshly chopped parsley.
Serve as a side dish, appetizer, or topping for crusty bread. Enjoy!
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 35.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1943 mg | 41% | |
*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.
