Oven-Roasted Bell Peppers
Incredibly delicious with minimal ingredients and effort! Oven-roasted bell peppers can be used in other dishes or served as a flavorful appetizer on their own. Using peppers of different colors makes the dish even more appetizing and eye-catching.
Updated : 25 August, 2026
Easy
More than 1 hour.
Ingredients
2
Bell pepper
2 tablespoon
Vegetable oil
1
Garlic
1 teaspoon
Red wine vinegar
to taste
Parsley
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the required ingredients. Choose ripe, fleshy, thick-walled bell peppers. Red, orange and yellow peppers work best. Green peppers usually have thinner skins, which may be more difficult to remove after roasting. Preheat the oven to 350°F.
Step 2
Line a suitably sized baking dish with aluminum foil or parchment paper. If preparing a larger amount, use a lined baking sheet. Rinse the peppers under running water and dry them thoroughly with paper towels. Rub them with 1 tablespoon of vegetable oil and arrange them in the baking dish. You can use any vegetable oil you prefer, including an unrefined oil if you enjoy its aroma.
Step 3
Place the dish in the preheated oven and roast the peppers at 350°F for about 40–50 minutes. They should become tender and develop dark, blistered patches on the skin.
Step 4
Remove the dish from the oven and cover the peppers tightly with another sheet of foil, folding in the edges. Leave them in a cool place until completely cooled. Alternatively, transfer the hot peppers to a food-safe bag, close it tightly and leave them to cool completely.
Step 5
Once the peppers have cooled, remove the stems, seeds and skins. If they have been properly roasted and covered, the skins should peel off easily. The roasted peppers can now be used in other dishes, or you can continue preparing them as a light appetizer.
Step 6
Rinse and dry the parsley, then chop it finely. Peel the garlic and mince it with a knife or garlic press. Place the parsley and garlic in a bowl and pour in the red wine vinegar. You can replace it with apple cider vinegar, grape vinegar or lemon juice.
Step 7
Add the vegetable oil and salt, then mix well.
Step 8
Transfer the peppers to a smaller bowl and pour over the prepared dressing, making sure they are completely covered. Cover the bowl and leave the peppers to marinate in a cool place for 4 hours.
Step 9
Once marinated, cut the roasted peppers into strips. Drizzle them with the marinade from the bowl and serve.
Step 10
The aromatic roasted pepper appetizer is ready. Before serving, you can cut the peppers into smaller pieces and sprinkle them with additional chopped herbs.
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