Balsamic Marinated Roasted Peppers Recipe

Servings: 4-6

This dish is a colorful blend of sweet and savory flavors with a little bit of a kick and is wonderful as an appetizer with crusty bread, roasted meats, or on sandwiches.


  • 2 red bell peppers
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 anaheim chili pepper
  • 1/4 cup balsamic vinegar
  • 2 tsp. honey
  • 1 clove garlic, chopped fine
  • 1 large shallot, chopped fine
  • 1 Tbsp. capers, rinsed and roughly chopped
  • 2 anchovy fillets, chopped fine
  • 1 Tbsp. fresh oregano leaves, chopped
  • 2 Tbsp. Italian parsley leaves, roughly chopped
  • 1/2 cup olive oil
  • Salt and pepper


  1. Roast the peppers over a gas flame or in a very hot oven until the skin is charred all over.
  2. Let peppers cool slightly and then place them in a plastic bag and seal with a tight knot.
  3. Let peppers steam in bag for about 20 minutes
  4. In the meantime, combine the remaining ingredients in a bowl and season to taste.
  5. When the peppers are cool enough to handle, open bag and remove skin, stems, and seeds from peppers.
  6. Slice peppers into 1/2" thick slices and toss with the remaining ingredients.
  7. Let peppers marinate for at least 2 hours before eating.
  8. Serve chilled or at room temperature.

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