Pepper roasted bell peppers (Printer-Friendly)

Vibrant bell peppers roasted with olive oil and herbs for a smoky, sweet flavor side or main.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, orange, or a mix), seeded and quartered
02 - 1 medium red onion, sliced into wedges

→ Seasonings

03 - 3 tablespoons extra-virgin olive oil
04 - 1 teaspoon sea salt
05 - ½ teaspoon freshly ground black pepper
06 - 1 teaspoon dried oregano
07 - 1 teaspoon smoked paprika (optional)

→ Garnish

08 - 2 tablespoons fresh parsley, chopped
09 - 1 tablespoon balsamic vinegar (optional)

# How to Make It:

01 - Set the oven temperature to 425°F.
02 - Line a large baking sheet with parchment paper.
03 - Place the quartered bell peppers and red onion wedges in a single layer on the prepared baking sheet.
04 - Drizzle with extra-virgin olive oil, then sprinkle with sea salt, black pepper, dried oregano, and smoked paprika if using. Toss gently to coat evenly.
05 - Roast for 20 to 25 minutes, turning halfway through, until peppers are tender and slightly charred around the edges.
06 - Remove from oven. Drizzle with balsamic vinegar and sprinkle chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The peppers become impossibly sweet and tender when roasted, nothing like their raw crunch.
  • It's genuinely hard to mess up, making it perfect for when you need something impressive but stress-free.
  • The charred edges add this smoky depth that feels fancy but requires almost no skill.
02 -
  • Don't skip flipping the peppers halfway through; one side will burn while the other stays pale if you leave them untouched, and even cooking is what creates that gorgeous caramelization all over.
  • The peppers continue to soften as they cool, so pull them out when they still feel slightly firm to the touch—they'll reach perfect tenderness as they rest.
03 -
  • Use the largest, meatiest peppers you can find; thin-walled peppers can dry out during roasting instead of becoming tender and juicy.
  • If your peppers aren't charring much, increase the oven temperature slightly or move the pan to a higher rack for the last few minutes to encourage browning.

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