Marinated Roasted Peppers

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
Roasting peppers, like in this Marinated Roasted Peppers recipe, can seem a fiddly thing to do, but the results are worth it. Removing the skins makes them easier to digest and the flesh sweeter....


  • 2 red peppers
  • 1 orange pepper
  • 1 yellow pepper
  • 1 tablespoon olive oil
  • 1 teaspoon champagne vinegar
  • 2 teaspoons thyme or mint
  • 1 garlic clove, peeled and left whole

Nutrition Facts


72 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


9 g


4 g


2 g


2 g


5 mg


  1. Set the whole peppers directly on the racks of a gas burner with the flame on medium-high.  Using tongs, rotate the peppers frequently until they are evenly charred and the skin has cracked in places.
  2. Either transfer the peppers to a bowl and cover with plastic (see Ann''s Tips).  Let sit at room temperature for about 30 minutes or longer.  Peel and rub the skins off with your fingers. Deseed the peppers.  Run under water to remove any excess char.
  3. In a bowl mix the roasted peppers with olive oil, vinegar, thyme, garlic, and salt.  Let marinate in the refrigerator for at least four hours.

Chef Tips

I find the best way to remove the skins is to pop the peppers into either a brown paper bag or plastic shopping bag and depending on which I’m using, either fold or tie the top shut. Doing this allows the peppers to steam, which pushes the skin away from the flesh making them 100% easier to peel. If you don’t have one on hand, then put them in a bowl as directed in step 2. If you don’t have champagne vinegar, you can substitue white wine vinegar or apple cider vinegar.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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