Vegan Garlic & Herb Roasted Red Peppers
Sweet, tender bell peppers blistered and charred until soft, then peeled and tossed with fragrant garlic, fresh herbs, and rich extra virgin olive oil. This simple, classic recipe is naturally vegan — no dairy, meat, or animal products needed. Perfect as an antipasto, tossed into pasta, layered into sandwiches, stirred into salads, or served alongside crusty bread, grilled vegetables, and grains.
Shared by katty
Time
70 min
Serves
5
Difficulty
easy
🛒 Ingredients
- 4 large firm red bell peppers.. 3–4 cloves garlic, thinly sliced or minced
- 60–80 ml high‑quality extra virgin olive oil.. 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme or oregano leaves.. 1 tbsp red wine vinegar or balsamic vinegar
- ½ tsp fine sea salt.. Freshly cracked black pepper, to taste
- Pinch of sugar (optional, to balance acidity).. ¼ tsp chilli flakes (optional, for gentle heat)
👩🍳 Instructions
- 1
Roast the peppers: Preheat oven to 220 °C (425 °F). Place whole peppers directly on a baking tray. Roast for 20–25 minutes, turning occasionally, until skins are blackened, blistered, and charred all over.
- 2
Steam & peel: Transfer hot peppers into a heatproof bowl, cover tightly with a plate or cling film, and leave for 10 minutes — this loosens the skins. Once cool enough to handle, peel off the charred skins, cut open, remove seeds and stems, then tear or slice into wide strips. Keep any juices that collect.
- 3
Marinate: Place pepper strips and their juices into a shallow dish or clean jar. Add garlic, herbs, vinegar, salt, pepper, sugar (if using), chilli flakes, and pour over the olive oil. Toss gently to coat evenly.
- 4
Rest: Let sit at room temperature for at least 30 minutes so the flavours meld — they taste even better if covered and chilled in the fridge for several hours or overnight.
- 5
Serve: Bring to room temperature before serving. Drizzle with extra oil and sprinkle with fresh herbs if desired. Store in an airtight jar in the fridge for up to 1 week.