Recipe: Homemade Roasted Peppers in Olive Oil, Basil, Garlic, and Dried Oregano

finished roasted peppers with parsley, extra virgin olive oil, parsley, and a bit of garlic, Kosher salt, and freshly ground black pepper

I view homemade roasted peppers as the ultimate condiment; that is to say, you can include roasted peppers in your antipasto, sandwich, as a side with grilled meats, or even include them in your favorite grilled cheese sandwich or omelet.  Sound tasty; then stop buying the jarred stuff and make them at home!  Here’s the full ingredients list, including the items for dressing your roasted and sliced peppers.


  • bunch of basil (if basil isn’t available then use parsley)
  • dried oregano, salt, and pepper to taste
  • 1 clove of garlic
  • 6-7 sweet red or yellow bell peppers
Close-up of some charred red peppers prior to de-seeding and peeling.

Process for Roasting, Cleaning, and Dressing Roasted Peppers:

Start by charring the bell peppers over an open flame (in the winter you can accomplish this right on your gas stove top <just place the pepper right on the grate!>, in the summer it’s nice to char right on the barbecue via wood or charcoal briquettes).

You’ll want to cook the peppers until they are fully blackened or singed.  Moreover, you’ll want to make sure the peppers are  soft to the touch before removing from the heat source; if the pepper is still hard to the touch you’ll need to continue roasting.

Remove the peppers from the heat source and let cool for 5-10 minutes.  DO NOT USE WATER to remove the charred skin.  Simply use your hands to get rid of the blackened skin, you shouldn’t have a problem with this step if you cooked the peppers long enough (and a little bit of black skin will not kill you).  The pepper will still be hot when you begin peeling so resist the urge to use cold water (if you become a serious cook you’ll eventually develop “Nonna hands” and be impervious to hot things in the kitchen <you’ll be able to pick up hot pans without oven mitts and stir soup with your bare hands – just joking on the latter>).  You can place the charred peppers in a brown bag once they come off the heat and let them sit for 10-15 minutes .

Next remove the stems and seeds (you will want to remove as many as the seeds as possible).  Cut the peppers into long 1/4 inch strips and place in a container that can store in the fridge (with a top).

For the dressing, add the olive oil, basil, dried oregano, salt and pepper, finely chopped garlic and mix well.  Let the mixture  sit for about an hour and enjoy (the peppers should marinate before consuming).  Red peppers store well and they keep in the fridge for well over a week.

thanks to the A Beautiful Mosaic blog for the photo.

roasted, cleaned, and cut red peppers


  1. Recipe: Three Easy Crostoni with Corn, Roasted Peppers, and Cheese

     As much as I like to cook and make elaborate meals I often battle with an internal urge to be a lazy cook.  That is to say, like most working adults, I try to balance cooking great, from scratch,…

  2. National Sandwhich Day: Two Sandwich Recipes, Roasted Peppers, and My Guide to Italian Meats

    In honor of National Sandwich Day here are two of my favorite egg sandwiches as well as a guide to Italian cured meats and how to make your own roasted peppers.  Enjoy the day and make a sandwich for dinner…

  3. Guide to Antipasto: Italian Appetizers that Come Before the Meal

    (photo: varied olives and cheeses) What is Antipasto and What Does it Include?Antipasto literally means “before the meal” and varies from province to province in Italy.  Similar to French hors d’oeuvres or Spanish tapas, antipasto is a combin…

  4. Simple and Everyday Italian Food

     (photo: hummus or chickpeas with tahini, olive oil, lemon juice, salt, and pepper.  Omit the tahini if you’d like a more Italian version!)By now many of our readers have realized that Italian food is all about simple preparation and great…

  5. Crostini, Bruschetta, or Italian Toast Guide and Recipes

    (photo: crostini with cannellini bean spread and roasted peppers)Crostini literally means “little toasts” in Italian and they are Italian appetizers or tapas consisting of flavorful toppings.  Crostini are usually made from Italian baguette,…

  6. Pesto and Roasted Pepper Bruschetta

    One of the most attractive principles of Italian cooking is that with a few simple, yet high quality, ingredients one can create wonderful dishes that are cheap, healthy, and exceptionally flavorful.  The simple bruschetta, with an almost limitle…

  7. 2010 Olio Verde Extra Virgin Olive Oil

    (photo: 2010 Olio Verde extra virgin olive oil from Sicilia, I had to scramble and take a photo before I consumed it all!) Any time I’m asked to taste a product from the southern provinces of Italy I get excited, very…

  8. Organic Adriatic Fig Spread

    Any time a fruit boasts a history dating back to 9200 BC it deserves both your attention and inclusion in your diet.  Moreover, if that same fruit is grown all over our planet, including Iran, Pakistan, the Mediterranean, India,…

  9. How to Have an Italian 4th of July

    Let’s face it, without the many ethnic groups now a permanent part of the US fabric we’d all be living in a pretty bland and sterile environment.   Specifically, immigrants are at the heart of American life and they…

  10. Food Guide to an Italian Christmas

    (photo: various Christmas food plates: left to right string beans, baked broccoli, bacala in tomato sauce, mussels in red wine tomato sauce, zeppole, fried calamari, stuffed squid, baked flounder, salad, etc.)At this point in the holiday frenzy, you’r…

  11. That looks wonderful! And what a great step by step tutorial. Bravo, Vince!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.