Marinated Roasted Sweet Peppers

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With white balsamic vinegar & red pepper flakes, keep marinated roasted sweet peppers in the fridge to transform pastas, eggs, grains & more.

Marinated Roasted Sweet Peppers

Batch cooking seems to be all the rage these days.

On Instagram I see photos of neatly packed containers with meals precisely portioned out.

I do most of my cooking on the weekends, so I always end up with leftovers for the week ahead. But Iโ€™m not that organized to divvy them into individual Tupperware.

This food eventually ends up in some sort of spontaneous grain bowl or salad. 

I am the queen of the garbage salad. 

Egg bakes and scrambles are great for odds and ends, too.

Marinated Roasted Sweet Peppers

Thereโ€™s no shame in creating unexpected yet tasty combinations that clear out the fridge.

Instead of planning full meals in advance, I prefer having a stash of flavor boosters that do wonders for the most basic pantry items.

Pesto is my favorite example of this. Donโ€™t limit pesto to just pasta. It can be used in salad dressing or stirred into quinoa or another grain.

Slow-roasted tomatoes are also something I keep in my fridge at all times. At least twice a week for dinner I eat scrambled eggs with tomatoes, greens and whatever other veggies I have on hand.

Last weekend at the farmers market I spotted a bin full of mini sweet peppers. In that moment inspiration struck.

Marinated Roasted Sweet Peppers

How To Make Marinated Roasted Sweet Peppers

Thinking about my roasted tomato obsession, I decided I could do something similar with those little peppers.

I made marinated roasted sweet peppers. 

First I preheated the oven to 400 degrees F. Then I tossed the peppers with olive oil, salt and pepper.

I roasted the peppers for about 30 minutes, flipping them halfway through cooking.

Once the peppers were wrinkled and charred, I put them in a bowl, covered it and let the steam do the work.

Marinated Roasted Sweet Peppers

Their skins peeled right off. After that I removed the stems and seeds.

To add more flavor, I stirred in white balsamic vinegar and red pepper flakes.

Marinated roasted sweet peppers will keep for 2 weeks in a jar in the fridge. I love them in pastas, eggs, grains, on sandwiches and simply on toast.

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Marinated Roasted Sweet Peppers

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Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
With white balsamic vinegar & red pepper flakes, keep marinated roasted sweet peppers in the fridge to transform pastas, eggs, grains & more.

Ingredients 

  • 1 pound mini sweet peppers
  • 1 tablespoon plus 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons white balsamic vinegar
  • Pinch red pepper flakes

Instructions 

  • Preheat the oven to 400 degrees F.
  • Toss the peppers with 1 tablespoon olive oil, salt and pepper.ย Roast the peppers until their skins are wrinkled and they are charred, about 30-35 minutes flipping halfway through cooking.
  • Place the peppers in a bowl and cover with plastic wrap. Let the peppers steam for 10-15 minutes. Peel off the skins and remove the stems. Split the peppers on half and remove the seeds.
  • With the peppers in a bowl, stir in the remaining olive oil, balsamic vinegar and red pepper flakes.
  • Store in a jar in the refrigerator up to 2 weeks.

Notes

Recipe makes about 1 cup peppers.

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 587mg | Potassium: 246mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3552IU | Vitamin C: 145mg | Calcium: 10mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Spreads & Sauces
Cuisine: Italian
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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