Marinated Roasted Peppers with Garlic

This fragrant combination of roasted red peppers and garlic makes a lovely accompaniment to salads, sandwiches and grilled fish or chicken. It’s also delicious as a simple antipasto with a few slices of crusty bread and shavings of Parmesan cheese. After a few days in the refrigerator, the Mediterranean flavors blend together and deepen into a taste worth waiting for. Serves 8.


1 bulb garlic
1/4 cup olive oil
4 red bell peppers
salt and freshly ground black pepper
1 teaspoon fresh oregano leaves
3 tablespoons capers

  1. Preheat the oven to 350°F.
  2. Cut the stem end off of the top of the garlic bulb (just enough so you see the tops of the cloves). Drizzle with about a teaspoon of the olive oil, wrap in foil and roast in the oven until tender, about 30 minutes. When cool enough to handle, pop the cloves out of their skins.
  3. In a small bowl, stir the roasted garlic together with the salt, pepper, oregano and capers. The garlic will be soft and form a paste.
  4. Meanwhile, place the peppers over or under an open flame (either a gas burner or broiler or outside grill) and cook until the skins are evenly blistered all over. Put the peppers in a bowl and cover. When cool enough to handle, remove the charred skin with your fingers. Rinse your fingers, but do not rinse the peppers. Cut the peppers into wide strips and discard the seeds and stem. Pat them dry with a paper towel.
  5. In a small, deep glass or ceramic dish, arrange a layer of the peppers to cover the bottom. Spread a quarter of the garlic mixture over the peppers. Continue with three more layers of roasted peppers and the garlic mixture. Cover with a layer of peppers and pour the remaining olive oil over the top. Marinate for 2 hours at room temperature or store in the refrigerator for up to a week. Let stand at room temperature for 30 minutes before serving.
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Willowsford Conservancy

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