Garlic Marinated Roasted Bell Peppers

This recipe is home. For as long as I can remember we have been marinating bell peppers and hot peppers in Bulgaria this way. Roasted and marinated vegetable dishes like these have been part of our culture and part of our table for generations. These peppers are perfect as a side, on sandwiches, wraps, on top of salads and enhance the flavour when topped on any dish. When it’s pepper season we actually love to roast hundreds of peppers and store them in the freezer to have ready for side dishes like this one. They are amazing for breakfast with eggs and feta which is one or my favourite ways to enjoy them. This simple few ingredient Garlic Marinated Roasted Bell Peppers recipe is perfect for any barbecue or get together and your guests will absolutely love them.

Garlic Marinated Roasted Bell Peppers

themodernnonna

These peppers are perfect as a side, on sandwiches, wraps, on top of salads and enhance the flavour when topped on any dish. When it’s pepper season we actually love to roast hundreds of peppers and store them in the freezer to have ready for side dishes like this one. They are amazing for breakfast with eggs and feta which is one or my favourite ways to enjoy them.

5 from 3 votes

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Prep Time 5 mins

Cook Time 25 mins

Servings 4

Ingredients

  

1x2x3x

• 1 lb of mini bell peppers — or any peppers you like hot peppers are amazing as well
• salt to taste
• 4 cloves of minced garlic
• drizzle of olive oil — measure with your heart
• 1 tablespoon of white wine vinegar — or any vinegar you like
• ⅛ cup of freshly chopped dill — or basil if you don’t like dill

Instructions

 

• Wash and dry the peppers. Place them onto a hot barbecue on medium-high heat and flip them over every 5 minutes as they char on each side. Mine took about 20-25 minutes but it will depend so keep an eye on them.
• Once they are nice and charred on each side, remove them and place them in a ziplock bag or cover them with foil to steam for 15 minutes which will help with the peeling.
• After they have steamed for 15 minutes and cooled down you can begin to peel them. I like having a bowl with water on the side so I can clean my fingers each time I peel a pepper. Never rinse the peppers under water because you will remove all of that good flavour so please be patient when peeling them and clean your fingers in water to prevent sticking if needed. I don’t typically remove the stem and seeds but you are more than welcome to.
• Place all the peeled peppers in a bowl with the olive oil, garlic, salt, dill, and white wine vinegar. Give them a gentle toss and enjoy right away or cover them and refrigerate as they get better the longer they sit.
• These will last you in the fridge for days.

Notes

You can use bell peppers, jalapeños, or any peppers you enjoy for this recipe. You can even use a mix of hot and sweet. Please measure everything with your heart and feel free to use any herbs you enjoy.

Dill is absolutely a staple for us but replace it with basil if you are not a fan. You can grill these on the barbecue like I did, on a gas burner if you have one, or even in the oven.

For the oven method, pre-heat the oven to 425F, wash and dry the peppers and place them onto a baking sheet on the middle rack. Bake until all sides are charred and you can flip them over on each side if you need to during the bake time.

It should take 30-40 minutes depending on the oven. Remove them and place them in a ziplock bag to steam for 15 minutes which will help with the peeling.
You can also use any vinegar you enjoy or have on hand.

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