Roasted Bell Peppers with Simple Vinaigrette

Roasted Bell Peppers with Simple Vinaigrette

Litegal1 20

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


2 h servings 50 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note
  • Peppers (without dressing) are outstanding when used to make sausage, pepper, and onion sandwiches.
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Your rating



  1. 9 Ratings


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 la...

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 a...

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 s...