Roasted Peppers with Basil
Elevate your next meal with the vibrant and aromatic flavors of Roasted Peppers with Basil, a simple yet sophisticated dish perfect for any occasion. This recipe showcases the natural sweetness of red and yellow bell peppers, roasted to perfection until their skins blister and caramelize, unlocking a smoky depth. Tossed with extra virgin olive oil, fresh basil leaves, and a sprinkle of sea salt and cracked black pepper, these peppers are a celebration of Mediterranean-inspired freshness. For added complexity, optional ingredients like balsamic vinegar and garlic lend a tangy and garlicky nuance. Whether served warm, chilled, or at room temperature, this versatile dish shines as a side, appetizer, or bruschetta topping. Ready in just 40 minutes and bursting with color and flavor, it’s a must-try addition to your recipe repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pieces red bell peppers
- 3 pieces yellow bell peppers
- 2 tablespoons extra virgin olive oil
- 10 pieces fresh basil leaves
- 0.5 teaspoons sea salt
- 0.25 teaspoons cracked black pepper
- 1 teaspoon balsamic vinegar (optional)
- 2 pieces garlic cloves (optional, thinly sliced)
Instructions
Preheat your oven to 450°F (232°C).
Wash the red and yellow bell peppers and pat them dry with a paper towel.
Place the peppers on a baking sheet lined with aluminum foil or parchment paper.
Roast the peppers in the oven for 25-30 minutes, turning them with tongs every 8-10 minutes, until their skins are charred and blistered on all sides.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for 10 minutes. This will make the skins easier to peel.
Once cooled, peel off the charred skins from the peppers. Remove the stems and seeds, and slice the peppers into thin strips.
In a bowl, combine the roasted pepper strips, olive oil, sea salt, black pepper, and optional garlic if using. Toss gently to coat.
Arrange the seasoned pepper strips on a serving plate and scatter fresh basil leaves on top.
For an optional finishing touch, drizzle with balsamic vinegar for added tanginess.
Serve warm, at room temperature, or chilled as a flexible side dish, appetizer, or topping for toasted bread or crackers.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 36.1 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1954 mg | 42% | |
*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.
