Marinated Peppers


Serve this antipasto dish as part of an appetizer table at your next gathering.


  • 4 bell peppers

  • ¼ cup olive oil

  • 2 wide strips lemon zest, plus 2 tablespoons fresh lemon juice

  • 2 garlic cloves, smashed

  • 3 sprigs fresh oregano

  • ½ teaspoon coarse salt

  • teaspoon ground pepper


  1. Preheat oven to 425 degrees. Place peppers on a rimmed baking sheet; rub with 1 tablespoon oil. Roast until peppers are soft and skins have split, 30 to 35 minutes. Transfer peppers to a medium bowl. Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.

  2. Peel peppers, slice in half lengthwise, and remove ribs and seeds. Cut into 1-inch-wide strips and return to bowl. Add lemon zest and juice, garlic, oregano, salt, pepper, and 3 tablespoons oil and toss.

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