Roasted Peppers in Olive Oil

These roast­ed pep­pers in olive oil are col­or­ful, and they taste like the sun­shine of the Mediter­ranean Coast! This recipe is from my grand­fa­ther who used to make these all the time on the French Riv­iera. Light, fresh, healthy, these roast­ed pep­pers are a deli­cious appe­tiz­er!

roasted peppers in olive oil

Roasted Peppers Recipe

This is my grandfather’s recipe.

Print Recipe
Roast­ed Pep­pers in Olive Oil
roasted peppers in olive oil
Course Appe­tiz­er
Prep Time 20 min­utes
Cook Time 30 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Course Appe­tiz­er
Prep Time 20 min­utes
Cook Time 30 min­utes
Serv­ings
peo­ple
Ingre­di­ents
roasted peppers in olive oil
Instruc­tions
  1. Place the pep­pers on parch­ment paper. Roast them in the oven at 400 degrees Fahren­heit for 30 min­utes.
    peppers before roasting
  2. Take them out of the oven and put them in tight­ly closed ziploc bags until they cool down (about 15 min­utes).
    roasted peppers in ziploc bag
  3. Once they are no longer hot, take the pep­pers out of the ziploc bags and remove the skin. The skin should peel off very eas­i­ly at this point (see pic­ture).
    peel off skin of roasted peppers
  4. Cut the pep­pers open to remove the seeds.
    open peppers to remove seeds
  5. Cut the pep­pers in thin slices. Pour olive oil on the pep­pers so as to com­plete­ly cov­er the slices with olive oil. Sprin­kle with gar­lic pow­der, salt and pep­per. You can eat the pep­pers right away, but they will taste bet­ter if you let them mar­i­nate in olive oil overnight, and enjoy them the next day. Bon Appétit!
    roasted peppers in olive oil
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If you love this recipe, you will prob­a­bly love the Provençal Tian (Veg­etable Dish).

Bon Appétit!

French Mom

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