Roasted Red Bell Peppers with Sherry Vinegar
Elevate your table with the irresistible flavors of roasted red bell peppers with sherry vinegar—a vibrant, Mediterranean-inspired dish that’s as simple as it is elegant. This recipe transforms sweet red bell peppers into a smoky, tender delight by roasting them until their skins blister and char. Coated in a zesty dressing of extra virgin olive oil, fragrant garlic, tangy sherry vinegar, and fresh parsley, these peppers become a burst of flavor in every bite. Perfect as a versatile side dish, appetizer, or salad topping, this dish requires minimal prep and pairs beautifully with grilled meats, crusty bread, or your favorite antipasto platter. Ready in just 40 minutes, it’s a go-to recipe that highlights the beauty of fresh ingredients and bold seasoning.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 large Red bell peppers
- 3 tablespoons Extra virgin olive oil
- 1.5 tablespoons Sherry vinegar
- 2 large Garlic cloves
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
Instructions
Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Rinse the red bell peppers and pat them dry. Place them whole on the prepared baking sheet.
Roast the peppers in the preheated oven for 25-30 minutes, turning them every 8-10 minutes, until the skins are charred and blistered on all sides.
Remove the roasted peppers from the oven and transfer them to a large bowl. Cover the bowl tightly with plastic wrap or a plate to trap the steam. Let them rest for 10 minutes to loosen the skins.
While the peppers are steaming, prepare the dressing. Finely mince the garlic cloves and chop the fresh parsley. In a small bowl, whisk together the olive oil, sherry vinegar, minced garlic, parsley, salt, and black pepper.
Once the peppers are cool enough to handle, peel off and discard their charred skins. Remove the stems, seeds, and membranes. Slice the peppers into strips or bite-sized pieces.
Place the roasted pepper slices in a serving dish. Pour the dressing over the peppers and gently toss to coat evenly.
Let the dish sit for at least 15 minutes before serving to allow the flavors to meld. Serve at room temperature as a side dish, appetizer, or part of a salad. Enjoy!
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.6 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 549 mg | 12% | |
*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.
