Spanish Roasted Peppers with Olive Oil and Garlic Recipe
Roasted peppers in olive oil with garlic are a popular Spanish tapas dish, often served in bars in small bowls alongside bread. The peppers become soft, sweet and slightly smoky, while the oil takes on their color and aroma. It’s a great side for grilled meats, but also a perfect standalone snack for a summer evening.
This simple tapas dish captures the essence of Spanish cooking: a few high-quality ingredients, slow roasting to bring out natural sweetness, and fragrant olive oil that becomes just as delicious as the peppers themselves. It’s versatile, make-ahead friendly, and tastes even better after resting.
Chef's tips
Roast the peppers until the skin is really blistered and dark in spots – under-roasted peppers are harder to peel and less sweet. Don’t rush the resting time in the bowl; the steam makes peeling easy and keeps the flesh juicy. Taste the marinade and adjust the balance of vinegar and salt to your liking before serving.
How to serve
Serve at room temperature with rustic bread, alongside olives and cheese as part of a tapas spread. They’re also excellent on bruschetta, in sandwiches with grilled meats or cheese, or as a colorful side to grilled fish or chicken.
Ingredients
- red bell pepper large, fleshy - 3 piece
- yellow bell pepper for color, optional - 1 piece
- garlic cut into thin slices - 3 cloves
- olive oil good quality, enough to cover the peppers - 4 tablespoons
- wine vinegar white or red wine vinegar - 1 tablespoon
- sea salt to taste
- black pepper freshly ground, to taste
- parsley chopped, for sprinkling - 1 tablespoon
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers, then place them whole on a baking tray lined with baking paper.
- Roast the peppers for 25–30 minutes, turning them every 8–10 minutes, until the skin is deeply darkened in places and black blisters appear.
- Transfer the hot peppers to a large bowl and cover tightly with plastic wrap or a plate. Set aside for 10–15 minutes – the steam will help you peel off the skin easily.
- Once cooled slightly, peel the peppers, remove the cores and stems. Cut the flesh into strips about 1–2 cm wide.
- Put the pepper strips into a bowl, add the garlic slices, olive oil, vinegar, salt and pepper. Mix gently so you don’t tear the peppers.
- Leave for at least 20 minutes at room temperature so the flavors can meld. Before serving, sprinkle with chopped parsley.
Storage
Papryki przechowuj w lodówce w słoiku lub pojemniku, całkowicie przykryte oliwą. Z każdym dniem będą smaczniejsze, ale po 4 dniach warto je zjeść.
