Roasted Red Peppers in Oil, Vinegar, and Garlic

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
Learn about The Spruce Eats' Editorial Process
Updated on 12/8/21
spanish red pepper tapa
Adél Békefi/Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
144 Calories
14g Fat
4g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 144
% Daily Value*
Total Fat 14g 19%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 1g
Vitamin C 49mg 246%
Calcium 14mg 1%
Iron 0mg 3%
Potassium 82mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy Spanish "tapa" can double as a first course or side dish. Roasted red peppers are marinated in Spanish extra-virgin olive oil, vinegar, and fresh minced garlic. Enjoy the peppers on a slice of rustic bread, or as a side dish. Served cold, it makes a great dish for warm summer days. Covered, these peppers keep well in the refrigerator for up to a week.

Ingredients

Steps to Make It

  1. Use a dinner-sized plate or platter with a lip so that the oil and vinegar do not spill over the side.

  2. If using bell peppers: Remove seeds from the roasted peppers, if any. Cut each pepper in four pieces and lay on a dinner plate or platter.

  3. If using piquillo peppers: Since these are small peppers (about 3 inches long), they are already the right size for individual servings. Drain whole piquillo peppers and arrange them around the plate or platter.

  4. Peel and mince garlic cloves. Place minced garlic in a small bowl and pour in a few tablespoons each of vinegar and oil. Whisk and carefully pour over the peppers.

  5. Serve with slices of rustic bread as a tapa or as a side dish with a meal. These peppers go well with a main course ​of grilled meat or fish.

Tip

  • Note on Peppers: If whole roasted peppers are not available in your supermarket, or if you prefer freshly roasted peppers, you must first roast the red bell peppers, peel, and de-seed them. Follow these simple instructions for How to Roast Peppers. Peppers can be roasted in the oven or over a BBQ grill.