Roasted Red Peppers In Oil Vinegar And Garlic Recipe

Recipe By Slurrp

Roasted red peppers in oil, vinegar, and garlic is a delicious and versatile dish that can be used in a variety of recipes. The peppers are roasted until they are tender and slightly charred, then marinated in a mixture of oil, vinegar, and garlic. This process infuses the peppers with a rich and tangy flavor. They can be used as a topping for sandwiches, added to salads, or served as a side dish. The peppers can be stored in the refrigerator for up to a week, making them a convenient and flavorful addition to any meal.

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10minstotal
10minsPrep
10m.total
10m.Prep
Roasted Red Peppers In Oil Vinegar And Garlic
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ingredients serve

Ingredients for Roasted Red Peppers In Oil Vinegar And Garlic Recipe

  • 1 Red Bell Peppers
  • 0.06 cup Olive Oil
  • 1/2 tablespoon Red Wine Vinegar
  • 1/2 cloves Cloves Garlic, Minced
  • As required Salt And Pepper To Taste

Directions: Roasted Red Peppers In Oil Vinegar And Garlic Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 450°F (230°C).
  • STEP 2.Place the whole red peppers on a baking sheet and roast them in the oven for about 20-25 minutes, or until the skins are charred and blistered.
  • STEP 3.Remove the peppers from the oven and let them cool slightly. Once they are cool enough to handle, peel off the charred skins and discard them.
  • STEP 4.Cut the roasted peppers into strips and remove the seeds and membranes.
  • STEP 5.In a bowl, combine the olive oil, vinegar, minced garlic, salt, and pepper. Whisk until well combined.
  • STEP 6.Place the roasted pepper strips in a jar or container and pour the marinade over them. Make sure the peppers are fully submerged in the marinade.
  • STEP 7.Cover the jar or container and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.
  • STEP 8.Serve the roasted red peppers as a topping for sandwiches, in salads, or as a side dish. They can also be used in recipes that call for roasted peppers.
  • STEP 9.Store any leftover roasted red peppers in the refrigerator for up to a week.

Cooking Tips

  • You can use any color of bell peppers for this recipe, but red peppers tend to have a sweeter flavor when roasted.
  • If you prefer a spicier flavor, you can add some crushed red pepper flakes to the marinade.
  • Make sure to fully submerge the roasted pepper strips in the marinade to ensure they stay flavorful and tender.

Storage and Serving

  • Store the roasted red peppers in an airtight container in the refrigerator.
  • Serve the peppers as a topping for sandwiches, in salads, or as a side dish.
  • Use the roasted red peppers in recipes that call for roasted peppers, such as pasta dishes or pizzas.
Nutrition
value
197
calories per serving
20 g Fat3 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    3g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    3g
  • Fiber
    2g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    16mg
  • Iron
    < 1mg
  • Vitamin A
    31mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    0mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    28mg
  • Manganese
    1mg
  • Phosphorus
    43mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp