For many years, Marinated Roasted Peppers were part of my regular rotation. A vegetarian stint in college helped pave the way. Peppers and hummus were the base of a lot of veggie sandwiches, and I always had a jar in the fridge. Then, when I was pregnant with Cooper in my late twenties, even the thought of their texture made me queasy and they quietly disappeared from my kitchen.
Red peppers eventually found their way back into our meal rotation, but mostly in raw form because that’s the only way Cooper would eat them, He still doesn’t like cooked peppers. Go figure.
I got to thinking about Italian Pressed Sandwiches last week and how they’re a perfect picnic food. If you ask me, marinated roasted peppers are the secret ingredient that takes them over the top.
Perhaps by showing you how easy they are to make, we’ll both have a jar of red peppers in our fridge this week, too.
Look at how nicely that jar fits in my meal prep rotation!
Ingredients involved:
First, we roast the red peppers. Put on your broiler and get going! Keep an eye on them and turn them every few minutes to cook all the sides.
TADA!
Now we cover the peppers with plastic wrap in a heat-safe bowl. The skins will come off easily that way.
Put together the marinade.
Peel the skins off, quarter the peppers, and toss them in the dressing.
Let them sit for at least an hour before using them. They get better overnight and up to 3 days later.
I’ve been enjoying them on toasted bagels this week.
They’re so flavorful, and I love the addition of capers!
Marinated Roasted Peppers have endless uses! Spread herbed goat cheese on crostini and finish with some peppers!
Add them to a salad. Serve them with meat!
Or make my Italian Pressed Sandwiches with them!
Marinated Roasted Peppers
recipe slightly adapted from Canal House Cooks Everyday
makes about 2 cups
- 2 red bell peppers
- 1 garlic clove, minced
- 1 tablespoon red wine vinegar
- juice of 1/2 lemon
- 2 tablespoons finely chopped flat-leaf parsley
- 1 heaping tablespoon capers
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Place peppers on a sheet pan and roast in the oven at 500F until charred on all sides. Transfer charred peppers to a heat-safe bowl and cover with plastic wrap. When the peppers are cool (after about 20 minutes), gently rub off the blackened skin. Remove the stems, and cut the peppers into quarters. Remove the cores and scrape away the seeds.
To a medium bowl, add garlic, vinegar, lemon juice, olive oil, parsley, capers, salt, and pepper, and stir to combine. Add the peppers and stir until well coated. Cover and keep at room temperature for about an hour before serving. Peppers will keep in the fridge for up to 3 days. They’ll get better each day.
