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Marinated Roasted Peppers

These peppers are great to have around.  Throw them in salads, on a sandwich, in pasta or just as a yummy side to a meal.  It can be scaled up to do more peppers and keep around in the fridge.


  • 2 bell peppers, quartered
  • 4 tbsp olive oil
  • salt
  • 1 tbsp balsamic vinegar
  • 1 tbsp water
  • 1/2 tsp sugar or honey
  • 2 thyme sprigs
  • 1 garlic clove, thinly sliced
  • black pepper


  1. Preheat oven to 375 degrees F.  Toss the peppers with 1 tablespoon of the oil and a little salt.  Scatter in a roasting pan and roast for 35 minutes or until they soften and take on some colour.  Remove to a bowl and cover with a lid or plate.  Once cooled to room temperature, peel the peppers and cut into thick strips.

  2. Whisk together 2 tablespoons of the oil, the balsamic vinegar, water, sugar, thyme, garlic and some salt and pepper.  Pour this over the peppers and leave aside for at least an hour or overnight in the fridge.