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Roasted marinated red peppers

Sat, 25 March, 2023

Roasted red peppers, cored and peeled, marinated in a herby, garlicky dressing are much better than shop-bought jars.

roasted marinated red peppers

Yes, you can buy these in jars, but the ones made at home are cheaper, tastier and more fun.

You need Romano peppers for this: the skinny, long ones that look like an oversized chilli. You can use the fat bell peppers but they won’t char as evenly and the skin is tougher to come off.

Burn, baby

Because the whole trick here is to burn the peppers until they are charred and blistered all over, and the skin literally slips off.

Bell peppers have bumpier surface so they will take longer and need more turning around this way and that under the grill.

The burning of course also cooks the peppers, making the flesh gorgeously slippery sweet.

marinated peppers

How to burn the peppers

I suggest using your oven grill: the least mess and available all year round.

In summer you can easily scorch them on the barbecue, while the Aga owners might place them directly onto the hot plate (and worry about scraping off the burnt-on bits afterwards).

You could also hold a pepper with tongs and char it over an open gas flame, like a mad chemist with a Bunsen burner, but I strongly advise against. Health and safety aside, it is impossible to control the levels of burning, plus the smell won’t be as enticing as when gently wafting from the oven.

The neat method is to line a tray with foil (otherwise a washing-up nightmare), arrange the peppers on it and place them directly under a preheated grill.

You’ll have to monitor the process; after about five minutes the peppers will need turning gently over with tongs. After another while turn them again, to expose unscorched bits to the grill.

roasting peppers

Peppers in a bag

If the peppers are ripe and your grill powerful, the skin might already be peeling when you remove them from the oven.

But to be sure, wrap them in a plastic food grade bag to sweat the skin off. The one example where a plastic bag is of use! Sadly, it will be a write-off after this once.

They will need about ten minutes in that bag, also to cool off enough to be handled. Still, you might want gloves when processing them – they are mighty slimy.

The core might slip all out when you pull the stem; just scrape out any leftover seeds with a knife or a spoon. Peel off the skin, trying to keep the pepper whole but don’t fret if it splits into strips.

peeling peppers

Marinade for the peppers

The warmer the peppers are when covered with the marinade, the more it will infuse them so try to work briskly.

The simplest marinade would be a mixture of olive oil and some kind of acid: good vinegar or lemon juice.

My auntie used to make marinated peppers famous throughout our family by covering them with lots of thinly sliced garlic and drowning in olive oil with a squeeze of lemon.

The marinade in this recipe comes from Ottolenghi: The Cookbook and it’s just as marvellous.

marinade for peppers

Garlic pounded to a paste, finely chopped herbs of your liking, olive oil and vinegar will balance the sweetness of the peppers beautifully.

They need to marinate for about an hour before serving, gorgeously, with some soft cheese crumbled over.

That will make a posh antipasto or a meze dish, but those peppers can be also packed into a clean jar, kept in the fridge and added to salads or sandwiches.

grilled marinated romano peppers

More pepper recipes

Pasta with red and yellow peppers cooked down to sweet and silky sauce, also known as pasta peperonata. Who needs tomatoes?

Roasted red pepper and sun-dried tomato foldovers in simple granary bread dough, also known as ‘slippers’ because of their shape. Homemade sun-dried tomato paste, grilled peppers and rosemary make this quick bread recipe outstanding.

Stuffed peppers with rice and leftover cooked chicken meat. Delicious, and what a great way to use those drumsticks nobody ever wants!

charred romano peppers with garlic marinade

More meze recipes

Corn ribs from the oven, with homemade dukkah, just like the ones served at Ottolenghi’s Rovi. It’s totally a snack du moment – and de toujours, I hope.

Muhammara, roasted red pepper and walnut dip, flavoured with pomegranate molasses and Aleppo pepper flakes. This should be a firm fixture in your next meze!

Mast o khiar is Persian yoghurt and cucumber dip with fresh herbs, walnuts and raisins. Samin Nosrat’s recipe suggests using labneh, strained yoghurt cheese, and that is a complete winner.

ottolenghi marinated grilled peppers

Roasted marinated red peppers

Servings: 4Time: 30 minutes plus marinating


  • 4 large Romano peppers
  • a small handful (5g) of fresh parsley leaves
  • a small handful (5g) of fresh coriander leaves
  • 3 small garlic cloves
  • 1 tsp salt flakes
  • 3 tbsp good quality white vinegar
  • 4 tbsp extra virgin olive oil
  • black pepper
  • blue, feta or goats cheese, to serve


1. Preheat the grill to maximum. Line a large baking tray with foil.

2. Place the peppers on the tray and grill for about 15 minutes, turning with tongs every 5 minutes until charred, wrinkled and the skin is peeling off.

3. Transfer the peppers to a food grade plastic bag, using tongs. Wrap the bag tightly and leave for 10 minutes.

4. In the meantime finely chop the parsley and coriander. Peel the garlic and pound it to a paste with the salt flakes in a pestle and mortar.

5. Whisk the herbs and garlic paste with the vinegar and oil in a small bowl, and season with black pepper.

6. Peel the skin off the peppers, one by one, and scrape out the core and seeds. Arrange them in a shallow bowl and pour over the marinade. Cover with cling film and leave to marinate at room temperature for at least an hour.

7. Serve with cheese crumbled over.

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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