Roasted Marinated Peppers
Authentic Greek cuisine emphasizes freshness, so it’s no surprise that many traditional dishes showcase the seasonal vegetables and herbs that thrive in the country’s sunny, temperate climate.
The four great culinary loves of the Greeks are olives, grapes, herbs, and garlic, all of which grow in abundance. A drizzle of extra-virgin olive oil, a splash of red wine vinegar, and a sprinkling of aromatic garlic and herbs can transform almost any ingredient—from lamb to seafood to bell peppers—into a Greek specialty.
Offset the richness of Spanakopita with a side dish of Roasted Marinated Peppers. A drizzle of olive oil, a splash of vinegar, and a sprinkle of garlic transforms the peppers into a brightly flavored, intensely colored Greek specialty.
Test Kitchen Tip
After roasting the peppers, you can use your fingers to gently peel the skin away from the flesh.
Preheat oven to 350°.
Roast peppers on a baking sheet until skins turn brown and peppers begin to soften, about 1 hour.
Remove peppers from oven; let cool enough to handle. Remove and discard pepper stems and skin, being careful not to tear peppers. Cut peppers in half; discard seeds and membranes.
Arrange peppers on a platter, alternating colors. Drizzle peppers with oil and vinegar; sprinkle with garlic. Marinate peppers at least 30 minutes or overnight in the refrigerator.
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Carbs 4g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.