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Roasted Bell Peppers with Simple Vinaigrette

Roasted Bell Peppers with Simple Vinaigrette

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    2 h
Litegal1

Litegal1

As the name implies, roasted bell peppers married to a simple red wine and garlic vinaigrette. Lovely on sandwiches, tossed into a salad, etc.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 50 kcal
  • 3%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 500 degrees F (260 degrees C).
  2. Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes. Turn the peppers once halfway through to ensure even cooking. Once blackened, place the peppers into a bowl, cover with foil, and allow to steam 20 to 30 minutes.
  3. Meanwhile, whisk together the olive oil, vinegar, salt, pepper, garlic, and capers in a bowl; set aside.
  4. Once the peppers have finished steaming, remove and discard the stems, skins, and seeds. Cut the peppers into quarters and stir into the vinaigrette. Cover with plastic wrap and refrigerate at least 30 minutes before serving.
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Reviews

Litegal1
19

Litegal1

11/9/2010

Just a quick note, if you're wanting to freeze these for later use, once roasted, simply drizzle with a little extra olive oil, omit other ingredients, place in freezer bag and seal. They'll last a good 2 to 4 months.

naples34102
14

naples34102

12/31/2011

Excellent! No comparison to the commercial, jarred variety. No question that this is worth the extra effort it takes to prepare. The addition of the capers and garlic was a creative, special and delicious touch. This was a wonderful part of our array of antipasti.

Linda (LMT)
9

Linda (LMT)

2/15/2012

Fabulous! Simple ingredients that go well together just like the title states. The dressing is just enough without being too much in flavor or quantity and the sweetness of the roasted peppers shines through. Delicious eaten on its own, when topping a sandwich or with a hunk of crusty bread. I simply roast peppers over a direct flame (either stove-top or grill) till evenly charred (turn frequently). Once done follow directions as noted to prepare.

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