Smoky Roasted Bell Pepper Medley (Printable Version)

Colorful roasted peppers with smoky flavors, ideal for Mediterranean dishes or as a versatile topping.

# Ingredient List:

→ Vegetables

01 - 2 large red bell peppers
02 - 2 large yellow bell peppers
03 - 1 large orange bell pepper
04 - 1 small red onion, thinly sliced
05 - 2 cloves garlic, minced

→ Spices & Seasonings

06 - 2 tbsp olive oil
07 - 1 tsp smoked paprika
08 - 1/2 tsp sea salt
09 - 1/4 tsp freshly ground black pepper
10 - 1/4 tsp chili flakes

→ Fresh Herbs & Garnish

11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp capers
13 - 1 tbsp balsamic vinegar

# How to Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Wash, core, and seed the bell peppers. Slice into 1/2-inch strips.
03 - In a large bowl, combine sliced peppers, red onion, and minced garlic. Drizzle with olive oil, then sprinkle with smoked paprika, salt, black pepper, and chili flakes. Toss to coat evenly.
04 - Spread the mixture in a single layer on the prepared baking sheet.
05 - Roast for 25-30 minutes, stirring once halfway through, until peppers are tender and slightly charred around edges.
06 - Remove from oven. While still warm, drizzle with balsamic vinegar and toss gently.
07 - Transfer to serving platter. Sprinkle with chopped parsley and capers if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The natural sweetness of peppers intensifies in the oven, creating caramelized edges that taste like pure summer
  • This dish works as a side, sandwich topping, or straight from the pan with a fork
  • Leftovers actually get better overnight as flavors meld together
02 -
  • Overcrowding the baking sheet will steam the peppers instead of roasting them, so use two sheets if needed
  • The peppers will continue cooking slightly after leaving the oven, so pull them when they look almost done
  • Room temperature peppers actually have more concentrated flavor than piping hot ones
03 -
  • Buy peppers that feel heavy for their size with smooth, taut skin
  • Let the roasted peppers cool completely before storing to prevent condensation

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