Want to Save This Recipe?
Enter your email & I'll send it to your inbox.ย Plus, get great new recipes from me every week!
When I have one foot holding onto summer and the other reaching for fall, I turn to roasted red peppers as a satisfying dish. This marinated roasted peppers dish is a perfect example of one of my favorites, as it brings in so many flavors of late summer and early fall. Best of all, it gets party dish bonus points, since it should be made at least a day ahead to allow the flavors to meld.
To be honest, here in the mountains we're firmly planted in autumn and seem to be reaching for winter. So this is for all of you still seeing unseasonably, crazy warm temperatures. But seriously, I eat roasted red peppers all year round, since peppers are so easy to find. And marinating them, my friends, takes these guys right over the top.ย
Now, about this great recipe. I served it at a big dinner party we had last weekend to celebrate my husband's birthday, and it was a huge hit. A major advantage of making this dish for a big party is I made it 2 days ahead, and the flavors got betterclean everyday. It's also a very flexible dish, so feel free to make it your own by adjusting the fennel seed, the olives, or anything else that you wish.ย
Tips for Making Marinated Roasted Peppers
First, slice up the peppers and lay them on a sheet. I need to do a video on this (I've not yet tackled video, but I need to get going on this), but the easiest and fastest way to slice up a pepper is to stand the pepper up, with the stem facing up, and slice down along the lobes. Trim them and then slice. Super easy and quick.ย
It takes a loooooong time to heat up my oven here in high altitude, so I roasted them in my toaster oven super-quick in 2 batches.
I purchased pickled cipollini onions at my local Whole Foods grocery, and they should be available at any specialty grocery store. Cipollini onions are small, even smaller than most shallots, and are available starting in the fall. A worthy alternative are pearl onions.ย
We prefer a little spice, so I used Szeged Hot Paprika Seasoning Spice, 4 Ounce, but any smoked paprika works fine. I should mention, however, it's worth getting the smoked version, whether it's a sweet or hot version. It adds a real depth to the flavor.ย
Marinate for at least 1 day, but 2 days is better. Just before serving, warm it up to just a little more than room temperature.ย
Any ricotta cheese pairs great with this for serving, but the slight acidic bite of sheep's milk ricotta is best and worth looking for.ย
Want more recipes for red peppers?
Red peppers are so versatile - you can roast them, sautรฉ them and serve them on top of fried potatoes, stuff them with a vegetarian jambalaya - topped with cornbread , puree them into a dairy-free aioli,ย and make them into a spicy red pepper jam. Check these recipes out and then do a search for 'red pepper' on this site for more ideas.
And if you want another bell peppers recipe, you need this Air Fryer Bell Peppers with Basil and Feta dish. It can be served as an appetizer or side dish.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.ย Plus, get great new recipes from me every week!
Marinated Roasted Red Peppers + Tomatoes and Olives
Equipment
- 10" fry pan
Ingredients
- 6 red bell peppers, sliced into long slices, 1" wide
- ยฝ cup + 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 2 chile de รกrbol, dried and crumbled
- 3 tablespoons capers
- 1 teaspoon fennel seeds
- 1 teaspoon smoked hot paprika, such as Hungarian paprika
- 3 cups cherry tomatoes, halved
- 8 pickled cipollini onions
- ยพ cup kalamata olives halved
- ยผ cup white wine
- Leaves of 3 sprigs of fresh oregano
- 10 large leaves of fresh basil, coarsely chopped
- 1 cup ricotta cheese (optional for serving) preferably made with sheep's milk
Instructions
- Preheat the oven to 450หF and line a baking sheet with parchment paper.
- Stand the peppers up on their bases, and slice large fat slices along the lines of the lobes. Trim, remove seeds, and slice into long 1"-wide pieces. Toss with 3 tablespoons olive oil and lay on the prepared baking sheet. It's fine if they overlap. Lightly salt with ยฝ teaspoon and roast until the peppers edges start to crisp (about 20 minutes). The peppers should be pliable and may be slightly charred.
- Warm the remaining ยฝ cup olive oil over medium heat and add the dried peppers, including the seeds, capers, fennel seeds, smoked paprika and remaining ยฝ teaspoon salt. Sautรฉ for 5 minutes to meld the flavors.
- Add the tomatoes, onions and olives. Sautรฉ for another 5 minutes until the tomatoes soften and release their juices. Add the wine and cook for 10 minutes until everything is juicy and oily. Remove from the heat and fold in the roasted peppers, oregano and basil.
- Serve with ricotta cheese on the side.
Ilona
Marinated roasted peppers are a great addition to meats or any salads. Yummy!
The Wimpy Vegetarian
I totally agree!
Mahy
I love making roasted red peppers when I am almost ready to go all in with fall but the memories of summer still pull me back to the light meals I had in summer. Great recipe that is a life saver in so many ways!
The Wimpy Vegetarian
I know what you mean!! Red peppers are one of my 'go-to' veggies this time of year!
Emily
Roasted peppers are one of my favorite things! I love pairing with roasted chicken!
The Wimpy Vegetarian
How great! I served this at the party with roasted chickens I picked up at a local rotisserie and it was perfect!
Veena Azmanov
A topping for best recipe options. I love it.v
The Wimpy Vegetarian
I'm thinking of making it again to experiment with using it as a topping on stuff! Great idea!
Sapana
You had me at roasted peppers. The flavors were absolutely divine!
The Wimpy Vegetarian
Roasted peppers are absolutely the best!
Laila
Where are the pans made?
Thank you.
The Wimpy Vegetarian
Hi Laila, I don't know, but will check tomorrow with Mealthy and let you know. Thanks for your question!
mjskitchen
I love all of the gorgeous sweet peppers this time of year. I've already roasted some and frozen them but now I want to make these marinated peppers. They loot so good and I love your marinade. Great Dish! I'm also going to check out that skillet. I've been looking for a lightweight non-sitck skillet.
The Wimpy Vegetarian
This is totally up your alley!! And I really do love that skillet - I use it almost everyday. Please check it out - and if you decide to purchase it, use the discount code in the post!!