Marinated Roasted Peppers

Marinated Roasted Peppers
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 40m
  • Servings:



How do you make peppers even better? By roasting them to concentrate their sweetness, then marinating them to add tangy, spicy herbal flavors. Roasted peppers from a jar can be a useful and versatile kitchen staple, whether you use them as an ingredient or on their own as part of an antipasto plate. Peppers you've roasted at home are even better, especially when you marinate them afterward. The spicy, herbal tang of a good marinade makes a memorable complement to the fruity sweetness of the peppers, leaving them even tastier. Make this recipe with a mixture of red, green, yellow and orange peppers for maximum visual appeal.


  • ⅓ cup olive oil
  • 4 - 6 large bell peppers, any combination of colors
  • ¼ cup white wine vinegar
  • ¼ cup water
  • 1 Tbsp. lemon juice
  • 1 tsp. coriander seeds, lightly crushed
  • 1 tsp. black peppercorns, lightly crushed
  • 1 Tbsp. fresh oregano, finely chopped
  • ½ medium red onion, sliced into thin rings


  1. Heat your oven or grill to 450° F. Remove any stickers from the peppers, then rinse and blot them dry. Rub them lightly with part of the oil, then transfer them to your grill or put them on a sheet pan and slide them into your oven.
  2. Roast the peppers for 40 minutes or grill for roughly 20 minutes, turning periodically until the peppers are lightly charred on all sides and begin to collapse.
  3. Mix the rest of the oil in a microwaveable bowl with the remaining ingredients except the thin-sliced red onion. Microwave on full power for 30-40 seconds until the mixture is hot to the touch. Set it aside to cool and infuse as the peppers cook.
  4. Remove the peppers from your oven or grill and place them in a large bowl. Cover the bowl with plastic wrap and leave the peppers to steam in their own heat for 5-10 minutes, until they're cool enough to handle with a bare or gloved hand.
  5. Slip the skins from the peppers (they should slide off easily) and pull out the stems. Split the peppers open and scrape out their seeds and internal membranes. Cut the peppers lengthwise into strips and toss them in the marinade along with the thin-sliced red onion.
  6. Cover and refrigerate for at least one hour. Serve at room temperature with crusty bread, cheese and sliced sausage, or use them as a tangy, colorful ingredient in appetizers and salads.


You can prepare the peppers ahead and safely refrigerate them for up to 4 days.

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