Garlic-Infused Roasted Bell Pepper Medley
Indulge your senses with this vibrant Garlic-Infused Roasted Bell Pepper Medley. Each bite offers a perfect balance of sweetness and tang, enhanced by the aromatic flavors of fresh garlic, parsley, and basil. Roasted to perfection, these peppers create a delightful dish that serves beautifully at room temperature. Perfect for your antipasto platter, enjoy them alongside whole wheat pita bread and my famous Mediterranean dip. This recipe is an absolute must-try for garlic lovers who appreciate the nuanced flavors of fresh herbs and roasted vegetables.
24
Servings
58
Calories
8
Ingredients
Ingredients
bell peppers
12 (assorted colors, washed)
garlic
1/2 cup (minced)
fresh parsley
1/2 cup (chopped)
fresh basil
1/2 cup (chopped)
salt
1/2 teaspoon (to taste)
pepper
1/8 teaspoon (to taste)
olive oil
1/2 cup (extra virgin preferred)
hot red pepper flakes
1/4 teaspoon (optional)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Rinse a large roasting pan to retain moisture, then set aside.
3
Wash the bell peppers thoroughly, allowing a bit of moisture to cling to their skins. Arrange them in the roasting pan.
4
Reduce the oven temperature to 325°F (160°C).
5
Roast the peppers for about 40 to 60 minutes, turning them halfway through the cooking time. Memorize that green peppers may require a longer roast compared to red ones.
6
Keep a close eye on them: you're looking for puffy, slightly charred skins.
7
Once roasted, transfer the peppers to a large deep bowl and cover tightly with plastic wrap, allowing them to steam and cool.
8
Once cooled, remove the peppers from the bowl and carefully strain any liquid, returning it to the bowl.
9
Gently peel off the skins and discard the seeds from the roasted peppers (do not rinse off any remaining flavors).
10
Slice the peppers thinly and return them to the bowl with the reserved juice.
11
Add the minced garlic, chopped parsley, chopped basil, salt, pepper, olive oil, and optional hot red pepper flakes to the bowl.
12
Mix everything thoroughly until well combined.
13
Cover and marinate in the refrigerator for at least 3 hours; for the best flavor, allow it to sit overnight.
14
Serve at room temperature as a flavorful addition to your antipasto platter. Enjoy!
Nutrition Information
5.8g
Fat
2.5g
Carbs
0.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Garlic-Infused Roasted Bell Pepper Medley?
This dish offers a perfect balance of sweetness and tang, highlighted by aromatic garlic and fresh herbs like parsley and basil.
How many bell peppers do I need for this recipe?
You will need 12 bell peppers, ideally in assorted colors for a vibrant presentation.
What are the primary herbs used in this roasted pepper medley?
The recipe calls for 1/2 cup each of fresh chopped parsley and fresh chopped basil.
At what temperature should I preheat the oven?
Preheat your oven to 350°F (175°C) before roasting.
What is the actual roasting temperature for the peppers?
Once the oven is preheated, reduce the temperature to 325°F (160°C) for the roasting process.
How long does it take to roast the bell peppers?
The peppers should roast for approximately 40 to 60 minutes.
Should I dry the bell peppers before placing them in the roasting pan?
No, you should wash them thoroughly and allow a bit of moisture to cling to their skins.
Do all colors of bell peppers roast in the same amount of time?
Green peppers may require a longer roast time compared to red or other colored peppers.
How do I know when the peppers are finished roasting?
The peppers are ready when their skins are puffy and slightly charred.
How do I make the roasted peppers easier to peel?
Transfer the hot roasted peppers to a large deep bowl and cover tightly with plastic wrap to let them steam and cool.
Should I rinse the roasted peppers after peeling them?
No, do not rinse the peppers after peeling to ensure you don't wash away any of the roasted flavor.
What should I do with the liquid that accumulates in the steaming bowl?
Carefully strain the liquid and return it to the bowl to be used as part of the marinade.
How much garlic is used in this recipe?
The recipe uses 1/2 cup of minced garlic.
What type of oil is recommended for the marinade?
Extra virgin olive oil is preferred for the best flavor.
Can I make this dish spicy?
Yes, you can add 1/4 teaspoon of optional hot red pepper flakes for a bit of heat.
How long should the peppers marinate?
Marinate in the refrigerator for at least 3 hours, though sitting overnight provides the best flavor.
What temperature should the Roasted Bell Pepper Medley be served at?
This dish is best served at room temperature.
How many servings does this recipe provide?
This recipe yields approximately 24 servings.
How many calories are in a single serving?
There are approximately 58 calories per serving.
What is the fat content per serving?
Each serving contains about 5.8g of fat.
How many carbohydrates are in each serving?
There are 2.5g of carbohydrates per serving.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian and vegan-friendly dish.
What can I serve alongside these roasted peppers?
They are excellent with whole wheat pita bread, Mediterranean dips, or as part of an antipasto platter.
What is the purpose of rinsing the roasting pan before use?
Rinsing the pan helps retain moisture during the roasting process.
Do I need to remove the seeds from the peppers?
Yes, discard the seeds after peeling the skins from the roasted peppers.
How should I slice the peppers?
The roasted and peeled peppers should be sliced thinly.
Can this be served as a side dish?
Yes, it is classified as a flavorful side dish or an antipasto addition.
Is there a specific way to arrange the peppers in the pan?
Simply arrange them in the roasting pan after washing, ensuring they have room to roast.
How much salt and pepper should I add?
The recipe suggests 1/2 teaspoon of salt and 1/8 teaspoon of pepper, but you can adjust to taste.
Is this recipe considered Mediterranean cuisine?
Yes, it fits perfectly within Mediterranean and healthy eating styles.