Marinated Roasted Peppers

This is a versatile condiment that complements practically any dish: meats, chicken, fish, eggs, pasta, sandwiches—you name it! Here, the peppers are roasted directly over a gas flame, but using a broiler will work just as well.
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  • Level: Easy
  • Total: 6 hr 30 min
  • Active: 30 min
  • Yield: 8 servings
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1 large red bell pepper

1 cup extra-virgin olive oil

3 sprigs thyme

1 bay leaf

3 cloves garlic, smashed and peeled

Peel from 1 lemon


  1. Peppers: Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; the steam trapped in the bowl will enable “carryover cooking.” Let rest to loosen skin, 15 minutes.
  2. Pepper is ready to be peeled when there’s condensation under the plastic. Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half; discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
  3. In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6–12 hours. Makes 1½ cups. (You can store the peppers in a lidded container in the refrigerator for up to 5-7 days.)
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