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Recipe: Mediterranean Roasted Peppers (GF)

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This is a fantastic dish that I often serve as an appetizer or a side dish. The flavors are best if it’s served at room temperature, which means that you can prepare this ahead of time (always a plus when entertaining!). Unlike jarred roasted peppers, which can be bought any supermarket (and tend to have a strong vinegar flavor), this homemade version has a mediterranean flair – lemon, capers, olives and fresh herbs.

They’re delicious on their own and absolutely divine on a slice of rustic Italian bread. Here’s the recipe. I hope that you enjoy them as much as I do! 

Mediterranean Roasted Peppers

4-6 bell peppers (I like to use a combination of red, orange and yellow; the green ones are too strong for this dish)

2 cloves of garlic thinly sliced

¼ cup kalamata olives, pitted and sliced

2 Tbsp. capers, drained

2 Tbsp. extra virgin olive oil

1 Tbsp. fresh lemon juice

¼ cup of parsley leaves, chopped

Cut peppers in half and remove seeds. Preheat the broiler, then place the pepper halves onto a baking sheet under the broiler.  Broil until the skins of the peppers turn black (keep a close watch; this happens very quickly). Remove the peppers from the oven and place inside a paper bag or a ziploc bag. Seal the bag and allow the peppers to sit for 20-30 minutes. This allows the peppers to soften and the skins to loosen.

Remove the peppers from the bag and peel off the skins. Slice peppers into strips (about ½ inch wide). Place in a bowl with the remaining ingredients and toss well.

Serves approx. 4 (appetizer portions).




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