Oven-roasted peppers with garlic and olive oil
are perfect for sandwiches, brunch, appetizers, or as a side dish.
Roasted peppers are a staple in our fridge, and they should be in yours too.
These roasted peppers are incredibly simple to prepare and versatile enough to complement almost anything you make.
You will love adding them to frittatas, quiches, salads, pasta salads, sandwiches, spreads, and much more!
When I was young, I used to help my mom at the supermarket every week. We would fill up the cart with so many goods and, of course, lots of veggies. Growing up, my mom tried to cook for us every week, and my dad mostly on the weekends.
Supermarket day meant that my mom was going to create something delicious.
She would always make a bunch of salads that stored well in the fridge for the next couple of days. For example, she would make some sort of eggplant salad, carrot salad, cheese scallion spread, and, of course, roasted peppers. I try to keep this little family tradition, and I also make fresh, delicious salads on my veggie shopping day.
Obviously, I will share the recipes and methods with you, and I think this roasted peppers recipe is one you will absolutely love.
This recipe includes only a few ingredients that you really need each one to be the best you can find. Honestly, the simplest recipes turn out to be the best. Also, it’s a great, affordable way to elevate your meals with minimum effort.
A tip from my mom to you:
Another tip from my mom in this recipe is the garlic-infused oil. She swears by it, and honestly, it’s a game-changer. If you’re like my mom, you don’t enjoy the strong flavor of raw garlic, so she found this clever solution. She grates or slices the garlic and places it in a small microwave-safe bowl. After covering it with olive oil, she microwaves it for 20–30 seconds. This not only mellows the sharpness of the garlic but also infuses the oil with a beautifully subtle flavor.
The best part? You can make a batch of this garlic oil and store it in the fridge for up to 2 days to use in salad dressings, drizzle over pizzas or bruschettas, or toss with roasted vegetables. It’s versatile, quick, and just makes everything taste better!
On a more personal note, I’M A TRUE GARLIC LOVER. I like it so much, I put it on anything, anytime—and lots of it, please. Whether it’s roasted, raw, or infused, garlic adds that perfect punch of flavor I just can’t get enough of. Lucky for me, my partner is also a garlic fan, so there’s no conflict on that front—haha!
And the best part? It can be made ahead of time.
Let’s say you have a brunch this weekend but don’t have time to prepare anything. These peppers can be made ahead of time! Just store them in the fridge and use them whenever you need. Place them on a bed of labneh, tahini, ricotta, or cream cheese, and you have a delicious, impressive appetizer. Serve them with crackers, as a quick meal or snack, and enjoy!
Also, for this roasted peppers recipe, you can use any color, type, shape, or size of peppers you want, even hot ones. Just make sure to adjust the roasting time, experiment, and have fun with it.
In this post, I will walk you through everything you need to know about roasted peppers. Are you ready?
INGREDIENTS
- Peppers: Choose firm peppers that are free of soft spots. If you’re using bell peppers, select ones that are similar in size for even roasting. Feel free to mix different colors for a vibrant and eye-catching presentation.
- Garlic Oil: You can either grate the garlic or slice it thinly; I prefer slicing for a more visually appealing presentation. The key is to cover the garlic with high-quality olive oil and then microwave it briefly. This method preserves the fresh garlic flavor while mellowing its intensity, making it less overpowering in the dish.
- Cheese: Select your favorite cheese, and don’t hesitate to enhance it with fresh herbs, spices, and nuts for an extra flavor boost.
Roasted Peppers | Tips:
- For this recipe, you can use any sweet peppers you have. For regular bell peppers, roast them for about 30 minutes, flipping if necessary.
- Make sure the peppers are whole, not cut, so it’s easier to peel.
- Serve them on top of ricotta, thick Greek yogurt, whipped cream cheese, or your favorite cheese. You can add flavors to the cheese, like chives, chili flakes, lemon zest, parsley, dill, and more!
- You can store the peppers in the fridge for up to 4 days.
- They are perfect for sandwiches, picnics, appetizers, side dishes, in salads, with pasta, and more!
Roasted Peppers
Ingredients
- 20 mini sweet peppers (or 4-5 bell peppers)
- 2 cloves garlic
- 2 tbsp olive oil
- 4 heaping tbsp labneh (or your cheese of choice)
- A few sprigs of fresh za'atar (or your herb of choice)
- A pinch of salt
Instructions
- Preheat the oven to 210°C (410°F).
- Place peppers in a pan, make sure they are in en even layer.
- Roast for 20–25 minutes, or until the peppers develop a deep brown color. For bell peppers, roast for 35–40 minutes, flipping halfway through.
- Once cooked, immediately cover the peppers completely with a lid, then transfer them to a container and cover with plastic wrap for at least 20-30 minutes. This step helps with the peeling process.
- Peel the peppers using your hands. You can eat the seeds; I prefer not to remove them. If you want to discard them, simply cut off the top and scoop them out.
- Cut the garlic into thin slices or grate it, and place it in a small bowl. Add the olive oil, ensuring it fully covers the garlic, and mix well with a spoon.
- Place the garlic in the microwave for 20-30 seconds, or until it releases a cooked garlic aroma.
- Spread the cheese on your serving plate, then sprinkle your preferred herbs on top. Place the roasted peppers over the cheese and drizzle with the garlic-infused olive oil. Finish by sprinkling some sea salt on top, and enjoy!
Once you try these roasted peppers, you’ll see how effortlessly they enhance everyday dishes, from simple snacks to full meals.
