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Italian Roasted Peppers

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Italian Roasted Peppers, the perfect Grilled Appetizer, peppers tossed with fresh parsley, garlic and olive oil, so easy and delicious, make this your next appetizer!

a fork in the white bowl with roasted peppers

I think one of my favourite Italian dishes must be appetizers, probably because a lot of them are made with vegetables, and bread is always served on the side. Nothing like dipping your bread in the olive oil that remains on the bottom of the bowl.

This Italian Grilled Pepper Appetizer is one of our favourites and it is Incredibly Delicious.

I remember visiting my  friend when she lived in the Italian area of Toronto, and we would look over the fence and see these people barbecuing peppers till they were black and how we would laugh and say

burnt peppers on a wooden board

“Are they crazy? how can they eat burnt peppers?” now I have to say no they weren’t the crazy ones, we were, because we just didn’t get it.

Italian appetizers are usually quite simple but so flavourful. It makes you wonder how all that taste can come from just a few ingredients.

roasted peppers cleaned in a white bowl

How to Make Grilled Peppers

  • If you don’t have a Pan Grill, then definitely get one, no need to light the BBQ every time you crave some grilled veggies!
  • Clean well either red, green or yellow peppers (or a combination).
  • Place them on the hot grill and grill until burnt.
  • Throw them into a paper bag or bowl (cover with plastic wrap) and let sit for 15-20 minutes.
  • Remove the skin, stem, membranes and seeds, do not rinse.
  • Cut the peppers into strips, place in a bowl and toss with fresh herbs and olive oil. So good!

roasted peppers in a white bowl with the spices and garlic

How to Store Roasted Peppers

Left over roasted peppers should be stored in a jar with a tight fitting lid, make sure the peppers are covered in olive oil. Opened jars can be kept in the fridge for up to a month.

Roasted peppers can also be frozen, place cleaned roasted peppers in an airtight freezer bag or container. They will last 10-12 months in the freezer.

What makes the Best Roasted Peppers

  1. Make sure to roast the peppers until burnt.
  2. Let them sit for 15-20 minutes in a bowl covered with plastic wrap or a paper bag like my mother-in-law always did.
  3. Remove seeds but do not rinse the peppers.
  4. Toss with fresh herbs and good quality olive oil.

and let everything mingle for about an hour before serving, if you can wait!

Roasted Peppers

roasted peppers in a white bowl

More Pepper Recipes to try:

So if you are heating up the Grill or BBQ this weekend, do yourself a favour and throw on a couple of peppers! Buon Appetito!

up close white bowl with roasted peppers

roasted peppers in a white bowl

Italian Grilled Pepper Appetizer

Rosemary Molloy
Italian Grilled Pepper Appetizer, the perfect Roasted Pepper Recipe, tossed with fresh parsley and olive oil, so easy and delicious, make this your next appetizer!
4.45 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Resting Time 20 mins
Total Time 25 mins
Course Antipasti, Appetizer, Side Dish
Cuisine Italian
Servings 4 servings
Calories 142 kcal

Ingredients
 
 

  • 3 medium peppers (nicely formed)
  • 2-3 cloves of garlic minced
  • 1/2 cup chopped Italian parsley
  • 1/4 cup olive oil
  • 1/2 teaspoon salt

Instructions
 

  • Heat your pan grill (or barbecue), keep the heat fairly high, place the peppers on top and continue to cook, turning until burnt all over. 
  • Remove from heat and place in a paper bag or bowl and cover with plastic, let sit for 15-20 minutes.
  • Clean the peppers, slice in half, remove seeds and skin and cut into thin strips, (don't rinse peppers under water, hands yes, peppers no). 
  • Place pepper strips in a medium bowl, add garlic, Italian parsley, olive oil and salt, toss gently until combined. Let sit 30-60 minutes for flavours to mingle. Serve with fresh Italian bread or bruschetta. Buon Appetito!

Nutrition

Calories: 142kcalCarbohydrates: 5gProtein: 1gFat: 13gSaturated Fat: 1gSodium: 298mgPotassium: 197mgFiber: 1gSugar: 2gVitamin A: 960IUVitamin C: 82.2mgCalcium: 22mgIron: 0.8mg
Keyword Easy Grilling Appetizer Recipe, Fresh Veggie Roasting Recipe, Italian roasted peppers, roasted peppers
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Updated from May 22, 2017.

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  1. PAMELA says

    5 stars
    Really easy to do them under the broiler. Such delicious appetizer and, of course as you stated, with lots of crusty bread! Grazie mille per tutte le ricette.

    Reply

  2. Lucile A Stachowiak says

    Good Morning Rosemary

    Just want to tell you how much I enjoy your e-mails, and recipes. I’m 84 years old and have been making these peppers for a long time. I can remember when my mother used to go the market and buy a bushel of the red peppers, it was usually towards the end of summer and I knew it was canning time.and it was my job to help her. We probably had a charcoal grill and thats where where charred them and it was my job to peel the peppers my mother put them in jars with oil and garlic and voila we had wonderful peppers in the wintertime I still make them today for myself, ahh, dip the bread in the oil and let it drip off your chip.
    Keep the e-mails coming and have a wonderful day/life.
    Lucile Stachowiak

    Reply

  3. Lucile Stachowiak says

    5 stars
    Hi Rosemary: Just made some peppers for myself last week, did them on my gas grill, I love them, get some good bread make a sandwich and dip in the oil oil and garlic. I’ve been making them for years, so easy, will not buy the ones in the jars in the stores, no comparison. Thanks for your recipes.

    Reply

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