Appetizers & Starters > Vegetarian Starters > Grilled & Roasted Vegetables > Roasted Bell Pepper Strips
Roasted Bell Pepper Strips with Garlic and Herbs
Discover a vibrant and flavorful vegetarian starter with these roasted bell pepper strips. Infused with garlic, herbs, and a touch of olive oil, they are a simple yet elegant appetizer.
Ingredients
- 3 Bell Peppers (various colors)
- 3 cloves Garlic
- 2 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
- 3 tablespoons Olive Oil
- 1 tablespoon Balsamic Vinegar
- to taste Salt
- to taste Black Pepper
Preparing the Bell Peppers
Begin by preheating your oven to 400°F (200°C). Wash the bell peppers thoroughly and pat them dry. Cut them into strips, removing the seeds and membranes.
Infusing with Flavor
In a large bowl, combine the bell pepper strips, minced garlic, thyme sprigs, rosemary sprig, olive oil, balsamic vinegar, salt, and pepper. Toss well to ensure the peppers are evenly coated with the mixture.
Roasting to Perfection
Spread the bell pepper strips in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred. Turn the peppers halfway through for even cooking.
Serving
Remove the roasted bell pepper strips from the oven and let them cool slightly. Discard the thyme and rosemary sprigs. Serve warm or at room temperature as an appetizer or side dish. These are great on crostini, as part of an antipasto platter, or simply on their own.
FAQ
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Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs for fresh herbs. Use about 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary for this recipe. -
How long can I store the roasted bell pepper strips?
Roasted bell pepper strips can be stored in an airtight container in the refrigerator for up to 3 days. -
Can I add other vegetables to this recipe?
Absolutely! Feel free to add other vegetables like onions, zucchini, or eggplant to the baking sheet along with the bell peppers.