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    Home » VEGAN

    Vegan Marinated Roasted Red Peppers

    Modified: Dec 30, 2022 by Susan Pridmore · This post may contain affiliate links · 14 Comments


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    When I have one foot holding onto summer and the other reaching for fall, I turn to roasted red peppers as a satisfying dish. This marinated roasted peppers dish is a perfect example of one of my favorites, as it brings in so many flavors of late summer and early fall. Best of all, it gets party dish bonus points, since it should be made at least a day ahead to allow the flavors to meld.

    To be honest, here in the mountains we're firmly planted in autumn and seem to be reaching for winter. So this is for all of you still seeing unseasonably, crazy warm temperatures. But seriously, I eat roasted red peppers all year round, since peppers are so easy to find. And marinating them, my friends, takes these guys right over the top. 

    Before we head into the marinated roasted red peppers recipe, check out this non-stick pan from Mealthy I used to cook this dish. It was PERFECT. It's seriously my newest favorite pan and I'm cooking everything in it. Click on the Mealthy link above for more information on the pan, but here's what I love about it.

     

    Mealthy's 10-Inch Non-Stick Fry Pan Advantages (for me)

    • It's super-light compared to many of my more traditional fry / sauté pans, making it easy to transfer to a serving dish when the pan is full of food I've just cooked.
    • It's deeper than many of my other similar sized pans. This means that even though it's only 10 inches in diameter, I can use it for a fairly hefty dish.
    • It heats up quickly and very evenly across the pan. I turned my back on a this dish for what I thought was a brief moment and burned the capers. I couldn't believe how quickly the pan heated up. 
    • The handle stays very cool, preventing accidental burns. I've decided to get rid of all my pans with handles that heat up. 
    • The pan is compatible with induction, ceramic and gas. Oh, and it's also oven safe. YAY!
    • The cleanup is incredibly easy and for bonus points, dishwasher safe (big YAY!! from my husband).

    Buy it for yourself and then buy one as a gift for a favorite cook on your gift list, and get ahead of the holiday rush. Just sayin'. 

    Now, about this great recipe. I served it at a big dinner party we had last weekend to celebrate my husband's birthday, and it was a huge hit. A major advantage of making this dish for a big party is I made it 2 days ahead, and the flavors got betterclean everyday. It's also a very flexible dish, so feel free to make it your own by adjusting the fennel seed, the olives, or anything else that you wish. 

    Tips for Making Marinated Roasted Peppers

    First, slice up the peppers and lay them on a sheet. I need to do a video on this (I've not yet tackled video, but I need to get going on this), but the easiest and fastest way to slice up a pepper is to stand the pepper up, with the stem facing up, and slice down along the lobes. Trim them and then slice. Super easy and quick. 

    It takes a loooooong time to heat up my oven here in high altitude, so I roasted them in my toaster oven super-quick in 2 batches.

    I purchased pickled cipollini onions at my local Whole Foods grocery, and they should be available at any specialty grocery store. Cipollini onions are small, even smaller than most shallots, and are available starting in the fall. Alternatively, pickle your own, although it's a bit more trouble. A worthy alternative are pearl onions. 

    Click on this link -> cipollini onions if you're not familiar with them. And here's a photo.

    We prefer a little spice, so I used Szeged Hot Paprika Seasoning Spice, 4 Ounce, but any smoked paprika works fine. I should mention, however, it's worth getting the smoked version, whether it's a sweet or hot version. It adds a real depth to the flavor. 

    Marinate for at least 1 day, but 2 days is better. Just before serving, warm it up to just a little more than room temperature. 

    Any ricotta cheese pairs great with this for serving, but the slight acidic bite of sheep's milk ricotta is best and worth looking for. 

    And if you want another bell peppers recipe, you need this Air Fryer Bell Peppers with Basil and Feta dish. It can be served as an appetizer or side dish.

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    5 from 18 votes

    Marinated Roasted Red Peppers + Tomatoes and Olives

    Easy, make ahead side dish of roasted red peppers, tossed with sautéed tomatoes, olives, herbs, spices and wine, and then marinated for 1 - 2 days. Or serve it as an appetizer with ricotta cheese and toasts.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    marinate time1 day d
    Total Time1 day d 30 minutes mins
    Course: Appetizer, Vegetable Side Dish
    Cuisine: Italian
    Keyword: marinated roasted peppers, roasted peppers
    Servings: 20 people
    Calories: 93kcal
    Author: Susan Pridmore
    Prevent your screen from going dark

    Equipment

    • 10" fry pan

    Ingredients

    • 6 red bell peppers, sliced into long slices, 1" wide
    • ½ cup + 3 tablespoons olive oil, divided
    • 1 teaspoon kosher salt, divided
    • 2 chile de árbol, dried and crumbled
    • 3 tablespoons capers
    • 1 teaspoon fennel seeds
    • 1 teaspoon smoked hot paprika, such as Hungarian paprika
    • 3 cups cherry tomatoes, halved
    • 8 pickled cipollini onions
    • ¾ cup kalamata olives halved
    • ¼ cup white wine
    • Leaves of 3 sprigs of fresh oregano
    • 10 large leaves of fresh basil, coarsely chopped
    • 1 cup ricotta cheese (optional for serving) preferably made with sheep's milk

    Instructions

    • Preheat the oven to 450˚F and line a baking sheet with parchment paper.
    • Stand the peppers up on their bases, and slice large fat slices along the lines of the lobes. Trim, remove seeds, and slice into long 1"-wide pieces. Toss with 3 tablespoons olive oil and lay on the prepared baking sheet. It's fine if they overlap. Lightly salt with ½ teaspoon and roast until the peppers edges start to crisp (about 20 minutes). The peppers should be pliable and may be slightly charred.
    • Warm the remaining ½ cup olive oil over medium heat and add the dried peppers, including the seeds, capers, fennel seeds, smoked paprika and remaining ½ teaspoon salt. Sauté for 5 minutes to meld the flavors.
    • Add the tomatoes, onions and olives. Sauté for another 5 minutes until the tomatoes soften and release their juices. Add the wine and cook for 10 minutes until everything is juicy and oily. Remove from the heat and fold in the roasted peppers, oregano and basil.
    • Serve with ricotta cheese on the side.

    Nutrition

    Calories: 93kcal

    Want more recipes for red peppers?

    Red peppers are so versatile - you can roast them, sauté them and serve them on top of fried potatoes, stuff them with a vegetarian jambalaya - topped with cornbread , puree them into a dairy-free aioli,  and make them into a spicy red pepper jam. Check these recipes out and then do a search for 'red pepper' on this site for more ideas.

    Disclosures:

    This post contains affiliate links, which support the cost of running this blog. Purchasing anything through them doesn't represent a higher cost to you.

    I received this non-stick fry pan from Mealthy to test. All opinions in this post are my own.

    « Vegetarian Meal Plan + Tips for Omnivores // Week 7
    Vegetarian Weekly Meal Plan - Week 8 »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Ilona

      October 04, 2019 at 5:30 pm

      5 stars
      Marinated roasted peppers are a great addition to meats or any salads. Yummy!

      Reply
      • The Wimpy Vegetarian

        October 04, 2019 at 5:35 pm

        5 stars
        I totally agree!

        Reply
    2. Mahy

      October 04, 2019 at 5:32 pm

      5 stars
      I love making roasted red peppers when I am almost ready to go all in with fall but the memories of summer still pull me back to the light meals I had in summer. Great recipe that is a life saver in so many ways!

      Reply
      • The Wimpy Vegetarian

        October 04, 2019 at 5:36 pm

        5 stars
        I know what you mean!! Red peppers are one of my 'go-to' veggies this time of year!

        Reply
    3. Emily

      October 04, 2019 at 5:50 pm

      5 stars
      Roasted peppers are one of my favorite things! I love pairing with roasted chicken!

      Reply
      • The Wimpy Vegetarian

        October 04, 2019 at 5:58 pm

        5 stars
        How great! I served this at the party with roasted chickens I picked up at a local rotisserie and it was perfect!

        Reply
    4. Veena Azmanov

      October 04, 2019 at 7:32 pm

      5 stars
      A topping for best recipe options. I love it.v

      Reply
      • The Wimpy Vegetarian

        October 05, 2019 at 10:33 am

        5 stars
        I'm thinking of making it again to experiment with using it as a topping on stuff! Great idea!

        Reply
    5. Sapana

      October 04, 2019 at 9:57 pm

      5 stars
      You had me at roasted peppers. The flavors were absolutely divine!

      Reply
      • The Wimpy Vegetarian

        October 05, 2019 at 10:33 am

        5 stars
        Roasted peppers are absolutely the best!

        Reply
    6. Laila

      October 06, 2019 at 12:29 am

      5 stars
      Where are the pans made?
      Thank you.

      Reply
      • The Wimpy Vegetarian

        October 06, 2019 at 9:33 pm

        5 stars
        Hi Laila, I don't know, but will check tomorrow with Mealthy and let you know. Thanks for your question!

        Reply
    7. mjskitchen

      October 19, 2019 at 8:12 pm

      5 stars
      I love all of the gorgeous sweet peppers this time of year. I've already roasted some and frozen them but now I want to make these marinated peppers. They loot so good and I love your marinade. Great Dish! I'm also going to check out that skillet. I've been looking for a lightweight non-sitck skillet.

      Reply
      • The Wimpy Vegetarian

        October 19, 2019 at 9:00 pm

        5 stars
        This is totally up your alley!! And I really do love that skillet - I use it almost everyday. Please check it out - and if you decide to purchase it, use the discount code in the post!!

        Reply
    5 from 18 votes (1 rating without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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