Roasted Bell Peppers with Simple Vinaigrette

Roasted Bell Peppers with Simple Vinaigrette

8
Litegal1 20

"As the name implies, roasted bell peppers married to a simple red wine and garlic vinaigrette. Lovely on sandwiches, tossed into a salad, etc."
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Ingredients

2 h servings 50 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 50 kcal
  • 3%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 500 degrees F (260 degrees C).
  2. Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes. Turn the peppers once halfway through to ensure even cooking. Once blackened, place the peppers into a bowl, cover with foil, and allow to steam 20 to 30 minutes.
  3. Meanwhile, whisk together the olive oil, vinegar, salt, pepper, garlic, and capers in a bowl; set aside.
  4. Once the peppers have finished steaming, remove and discard the stems, skins, and seeds. Cut the peppers into quarters and stir into the vinaigrette. Cover with plastic wrap and refrigerate at least 30 minutes before serving.

Footnotes

  • Cook's Note
  • Peppers (without dressing) are outstanding when used to make sausage, pepper, and onion sandwiches.

Reviews

8
  1. 9 Ratings

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Most helpful positive review

Just a quick note, if you're wanting to freeze these for later use, once roasted, simply drizzle with a little extra olive oil, omit other ingredients, place in freezer bag and seal. They'll la...

Most helpful critical review

Didn't care for the vinegar. Next time I will just use the olive oil.

Just a quick note, if you're wanting to freeze these for later use, once roasted, simply drizzle with a little extra olive oil, omit other ingredients, place in freezer bag and seal. They'll la...

Excellent! No comparison to the commercial, jarred variety. No question that this is worth the extra effort it takes to prepare. The addition of the capers and garlic was a creative, special a...

Fabulous! Simple ingredients that go well together just like the title states. The dressing is just enough without being too much in flavor or quantity and the sweetness of the roasted peppers s...

Didn't care for the vinegar. Next time I will just use the olive oil.

Delicious. I didn't have large bell peppers so used small bell peppers. Great addition to a green salad.

Excellent recipe. I added pinenuts for additional nutty flavor

Made these and let them sit for 24 hours before we put them on sandwiches. Very tasty much better than any jarred variety I have purchased.

Easy and delicious!