Marinated Roasted Bell Peppers

Marinated Roasted Peppers

The Spruce / Diana Rattray

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 3 servings
Nutrition Facts (per serving)
137 Calories
14g Fat
4g Carbs
1g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 137
% Daily Value*
Total Fat 14g 17%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 779mg 34%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Protein 1g
Calcium 9mg 1%
*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 is a very simple bell pepper recipe. The marinated pepper slices make a tasty appetizer. Serve them with French bread slices, or add them to salads, sauces, burgers, or sandwiches.

The peppers are marinated in a mixture of olive oil, balsamic vinegar, and fresh herbs.


  • 3 large bell peppers (1 each red, yellow, and green)
  • 3 tablespoons olive oil (extra virgin)
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons oregano (fresh chopped, or marjoram, or Italian flat leaf parsley)
  • 1 scant teaspoon salt (kosher)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Cut the peppers into large flat pieces. Arrange them on a foil or silicone-lined baking sheet, skin side up.

  2. Broil the peppers about 3 to 4 inches from the heat source until well charred, about 10 to 12 minutes, turning the baking sheet around after about 5 minutes. 

  3. Immediately transfer the charred peppers to a food storage bag and seal. Let them steam for about 15 minutes, or until cool enough to handle. 

  4. Peel or scrape the skin from the peppers and slice into strips.

  5. In a cup, combine the remaining ingredients. 

  6. Put the peppers in a small serving dish and toss with the marinade. 

  7. Serve chilled or at room temperature.