Roasted bell peppers in olive oil

Preserve the summer! Use bell peppers available at local farmer’s markets or from your own garden to prepare delicious roasted peppers in olive oil.

Roasting peppers enhances their sweetness, and adds a wonderful smoky char depth and silky texture. Layered with roasted garlic and aromatic olive oil – which is great for dipping bread or raw veggies, drizzling over roasted vegetables or as a salad dressing, by the way – those peppers are a great addition to all of your favorite dishes from pizza to pasta, salads, sandwiches, wraps, hummus …
They are flavorful, delicate and super delicious! You’ll never buy roasted peppers again after you see how easy they are to make!
Peppers can be stored in the refrigerator for up to three months or in the freezer for up to a year.

Roasted peppers in olive oil

What will you need?

I won’t give you the exact quantities of peppers and olive oil. Use as many peppers as you have on hand and enough olive oil to cover.
I used 5 medium size bell peppers, a small head of garlic and about a cup of olive oil.

ALL YOU NEED ARE THOSE SIMPLE INGREDIENTS:

Bell peppers – though I used red bell peppers, any type of peppers red, orange, green, or yellow will do
Olive oil – enough to cover the peppers
Garlic as much as you like, I recommend using a lot. You can never have enough roasted garlic in your pantry!
Fresh or dried herbs – oregano, thyme, rosemary, basil
Chili peppers and/or chili powder – optional

How to roast bell peppers?

1. Wash and dry the peppers, and place them on a baking sheet lined with parchment paper – this will make cleaning up a lot easier!
2. Place your baking sheet in the center of the oven and roast for about 40 minutes, or until soft, puffy and charred.
3. Once removed and cooled, peppers will deflate and become wrinkly and easy to peel.
4. Peel, remove the stems and seeds and set aside.
You can also cut raw peppers in half and remove seeds before roasting.
Then place on the baking sheet [ cut side down ] and roast according to the directions above.

Roasted bell peppers in oil

Roasted bell peppers in olive oil

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Equipment

  • oven
  • baking sheet
  • glass jar

Ingredients

  • bell peppers
  • garlic
  • extra virgin olive oil
  • fresh or dried chili peppers optional
  • fresh oregano, thyme, rosemary or basil

Instructions

  • Preheat the oven to 350F.
    Wash and dry the peppers, and place on a baking sheet lined with parchment paper. Place garlic head on the balika sheet together with the peppers
    Roast in the center of the oven for about 40 minutes, or until soft, puffy and charred.
    Sat aside to cool, then remove the stems and seeds
  • Transfer roasted peppers and garlic to the jar. Add chili peppers [ if using ] and herbs of your choosing.
    Cover with olive oil and close the lid.
    Peppers can be stored in the refrigerator for up to three months or in the freezer for up to a year.
Course: Side Dish
Keyword: bell peppers, easy, garlic, gluten free, olive oil

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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