Roasted Bell Peppers marinated in a simple vinaigrette flavored with garlic and fresh herbs are one of my favorite refrigerator staples. They are the perfect addition to any appetizer or cheese board and add instant flavor to salads and sandwiches.
- 4 bell peppers, preferably a mix of red, yellow, and orange
- 1/2 cup extra virgin olive oil
- 1/2 cup white balsamic vinegar (or red or white wine vinegar)
- 1 tbsp honey
- 2 cloves of garlic, peeled and minced (more if you want an intense garlic flavor)
- A couple of sprigs of fresh thyme
- about 1/2 cup of chopped fresh parsley
- 1/2 – 1 tsp crushed red pepper flakes (to taste)
- 1 tsp salt
- 1 tsp ground black pepper
- Set a rack in the top third of your oven and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Lay the peppers on the baking sheet and broil until their skins are about 90% blackened. Turn them over and broil until they are 90% blackened on all sides. Remove the peppers from the oven and place them in a bowl. Cover the bowl with a towel and let stand until cooled to room temperature.
- Add the remaining ingredients to a bowl and whisk to combine.
- Peel the blackened skins from the peppers and remove the stems and seeds. Slice or tear the peppers into strips that are roughly 1-inch thick.
- Drop the strips of pepper into the vinaigrette and stir to coat. Store in a jar or other airtight container for up to 3 weeks. (They’ll probably last longer, I’m just being safe here.)
Keywords: marinated peppers, roasted peppers, bell peppers, easy appetizer, cheese board, salad, condiment