Vibrant, juicy red peppers mingle with the earthy notes of garlic and the herbal freshness of parsley in this Piedmontese Roasted Peppers with Garlic and Parsley recipe — a dish that’s as striking to serve as it is simple to prepare. The smoky-sweet flesh of roasted peppers dances with a punchy garlic oil, finished with a splash of red wine vinegar for brightness, creating a classic Italian antipasto that’s as welcome on a casual picnic as it is on a holiday table. If you’re looking for a vegan dish that manages to be both rustic and elegant, look no further!
Ingredients You’ll Need
To create truly delicious Piedmontese Roasted Peppers with Garlic and Parsley, you need only a small handful of everyday ingredients, but each plays an important part in building layers of flavor and irresistible aroma. Don’t be tempted to skip or substitute — the beauty of this recipe lies in the quality and character of each element.
- Red bell peppers: Choose large, glossy peppers for the best sweetness and a meaty texture that stands up to roasting.
- Extra virgin olive oil: Use your favorite fruity olive oil, as it creates the base for the garlicky dressing.
- Garlic cloves: Thinly sliced, this adds a gentle punch without overwhelming the peppers’ sweetness.
- Fresh flat-leaf parsley: Finely chopped, parsley provides a pop of color and an herbal lift that’s essential here.
- Red wine vinegar: Just a splash is enough to sharpen the flavors and add depth—don’t skip it!
- Salt: Enhances all the natural flavors; go for a good-quality sea salt if you have it.
- Black pepper: A little freshly ground pepper brings a gentle heat and rounds out the taste.
How to Make Piedmontese Roasted Peppers with Garlic and Parsley
Step 1: Roast the Peppers
Start by heating your oven to 425°F (220°C), then arrange the whole red bell peppers on a baking sheet. Give them space so the heat can circulate and blister the skins. Roast for about 30 to 35 minutes, turning each pepper with tongs every so often so they char evenly. You’re looking for blackened spots and shriveled skins — don’t be shy; that char is where the magic happens.
Step 2: Steam and Peel
The moment your peppers are roasted (and wonderfully fragrant), move them straight into a bowl and cover tightly with plastic wrap or a lid. Let them steam for 15 minutes. This step makes it almost effortless to peel off the skins. Once they’re cool enough to handle, peel away the charred skins, discard the stems and seeds, and slice the peppers into wide, sumptuous strips.
Step 3: Warm the Garlic Oil
In a small skillet over low heat, gently warm the extra virgin olive oil and sliced garlic. Let the garlic become fragrant—about 2 to 3 minutes—but watch carefully to ensure it doesn’t brown. The goal is to infuse the oil with that soft, mellow garlic flavor that defines Piedmontese Roasted Peppers with Garlic and Parsley.
Step 4: Combine Everything
Place the roasted pepper strips in a large bowl. Pour over the warm garlic oil, then add the chopped parsley, red wine vinegar, salt, and pepper. Gently toss everything together to coat the peppers evenly and marry all those vivid flavors.
Step 5: Let Flavors Meld
The final step may be the hardest: let the dressed peppers sit at room temperature for at least 30 minutes. This little pause allows the Piedmontese Roasted Peppers with Garlic and Parsley to reach their full delicious potential, as the flavors absorb into the tender strips.
How to Serve Piedmontese Roasted Peppers with Garlic and Parsley
Garnishes
To give your Piedmontese Roasted Peppers with Garlic and Parsley an extra touch of beauty, sprinkle over a few more fresh parsley leaves or a pinch of flaky sea salt. A drizzle of your best olive oil never hurts, and for a festive gathering, add some thinly shaved Parmesan or toasted pine nuts for surprise crunch.
Side Dishes
These peppers are incredibly versatile. They shine alongside crusty Italian bread as a classic antipasto, but also pair beautifully with creamy polenta, grilled fish, or roasted chicken. For a vegan spread, serve with herby lentils or a chickpea salad—anything that lets those vibrant peppers remain the star.
Creative Ways to Present
Try layering the peppers on grilled crostini, tucking them into sandwiches, or serving in a big, colorful platter as part of a Mediterranean-inspired buffet. Their jewel-like color and glistening garlic oil make Piedmontese Roasted Peppers with Garlic and Parsley irresistible in everything from wraps to grain bowls.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, Piedmontese Roasted Peppers with Garlic and Parsley will keep beautifully in the fridge for up to 3 days. Store them in a tightly sealed container to keep everything fresh and allow the flavors to deepen even more.
Freezing
While the texture may soften further, you can freeze these peppers. Place in a freezer-safe bag or container with as little air as possible. Thaw overnight in the fridge—just keep in mind that they’ll be best in cooked dishes or as a vibrant topping, rather than served solo.
Reheating
To enjoy these peppers warm, gently bring them to room temperature or briefly warm in a skillet over very low heat. Avoid microwaving, as it can make the peppers mushy. They’re also delicious straight from the fridge or at room temperature!
FAQs
Can I use different colors of bell peppers?
Absolutely! While red bell peppers offer the sweetest flavor and most vibrant color for Piedmontese Roasted Peppers with Garlic and Parsley, orange or yellow peppers work wonderfully as well. Each color adds its own nuance, so feel free to mix for a rainbow effect.
Is there a substitute for red wine vinegar?
If you don’t have red wine vinegar on hand, try white wine vinegar or even a splash of lemon juice. Both bring a tart brightness, though their flavor is slightly different, so adjust to taste.
Can I make this dish ahead of time?
Yes, making Piedmontese Roasted Peppers with Garlic and Parsley ahead is actually encouraged! Letting the flavors sit together for a few hours or even overnight deepens the taste, making it a perfect recipe for entertaining or meal prep.
What if I don’t have fresh parsley?
Fresh parsley is best for a vivid herbal punch, but in a pinch, you could substitute with fresh basil or a small amount of fresh oregano. Dried herbs won’t deliver quite the same brightness, so use fresh if at all possible.
Are these peppers spicy?
Nope! Piedmontese Roasted Peppers with Garlic and Parsley are all about the sweet, smoky notes from the roasted peppers balanced with lively, savory flavors. If you’d like heat, a pinch of red pepper flakes would do the trick without taking over the dish.
Final Thoughts
Give yourself the treat of making these Piedmontese Roasted Peppers with Garlic and Parsley—you’ll be amazed at how just a few simple ingredients can come together for something so intensely flavorful and versatile. I hope you love every bite and make this dish a staple on your table, whether you’re hosting friends or enjoying a quiet lunch with good bread and sunshine.
Print
Piedmontese Roasted Peppers with Garlic and Parsley Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegan
Description
These Piedmontese Roasted Peppers with Garlic and Parsley are a flavorful and versatile dish, perfect as an antipasto, side dish, or sandwich topping. The combination of sweet roasted peppers, fragrant garlic, and fresh parsley is sure to impress your taste buds.
Ingredients
Ingredients:
- 4 large red bell peppers
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Roast the peppers: Place the whole peppers on a baking sheet and roast for 30 to 35 minutes until the skins are blistered and blackened.
- Steam and prepare the peppers: Transfer the roasted peppers to a bowl, cover, and let them steam for 15 minutes. Peel off the skins, remove stems and seeds, and slice into strips.
- Prepare the garlic oil: Warm olive oil and sliced garlic in a skillet over low heat for 2 to 3 minutes.
- Combine ingredients: In a bowl, mix the roasted pepper strips with garlic oil, parsley, vinegar, salt, and pepper.
- Rest and serve: Allow the flavors to meld at room temperature for 30 minutes before serving.
Notes
- These peppers can be stored in the refrigerator for up to 3 days.
- Serve as an antipasto, side dish, or sandwich topping.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
