How to Make Roasted Peppers in Oil

  • 01 of 06

    Here's What You'll Need to Make Roasted Peppers in Oil

    Roasted Peppers in Oil
    The Spruce / Barbara Rolek
    • 4 red peppers (washed and dried)
    • 1/2 cup sunflower or olive oil
    • 2 tablespoons vinegar (or more to taste)
    • 4 garlic cloves (finely chopped)
    • Salt (to taste)
    • Black pepper (to taste)

    This recipe makes 4 servings.

    Continue to 2 of 6 below.
  • 02 of 06

    Roast by broiling, grilling or baking in the oven

    Roast in oven, broil or grill peppers until blackened.
    The Spruce / Barbara Rolek

    Peppers can be roasted by baking, broiling or grilling. If baking, heat the oven to 400 degrees. Line a baking sheet with aluminum foil. Place peppers on pan and bake, turning occasionally until all sides are blistered and slightly blackened.

    If broiling, turn the oven to broil and follow the directions for baking, above. If grilling, set the heat at medium-high. Place the peppers directly on greased grates and continue cooking as for baking.

    Continue to 3 of 6 below.
  • 03 of 06

    Steam the peppers

    Roasted peppers after they have steamed for 15 minutes.
    The Spruce / Barbara Rolek

    Place roasted peppers in a heatproof bowl and cover with plastic wrap. Let steam for 15 minutes or until cool enough to handle. This steaming period will help the skins slip off more easily.

    Continue to 4 of 6 below.
  • 04 of 06

    Remove the stems, skins, seeds and membranes

    Remove stems, skins, seeds and membranes.
    The Spruce / Barbara Rolek

    When the peppers are cool enough to handle, remove the stems, skins, seeds, and membranes. The peppers can be left in large pieces or cut into strips, although large pieces are more traditional. Transfer to a serving bowl.

    Continue to 5 of 6 below.
  • 05 of 06

    Dress the peppers

    Dress the peppers with oil, vinegar and garlic.
    The Spruce / Barbara Rolek

    Add garlic, oil, vinegar and liberal amounts of salt and pepper to roasted peppers. Toss until well coated. Allow peppers to marinate at room temperature for 30 minutes. Then serve or refrigerate.

    Continue to 6 of 6 below.
  • 06 of 06

    Roasted peppers in oil have cross-cultural appeal

    Enjoy roasted peppers as a vegetable or condiment.
    The Spruce / Barbara Rolek

    Not all Eastern Europeans count roasted peppers in oil as part of their culinary repertoire. But, certainly, Serbians, Croatians, Bulgarians, and others enjoy them immensely. Sunflower oil is traditional since olives aren't indigenous to this region. But I think the dish is delightful either way.