Piedmontese Roasted Peppers with Garlic and Parsley: An Incredible 7-Step Recipe
Piedmontese Roasted Peppers with Garlic and Parsley is a simple and flavorful dish featuring sweet roasted bell peppers enhanced with fragrant garlic and fresh parsley, perfect as a vibrant side or appetizer.
- Prep Time: 15 minutes
- Cook Time: 30–40 minutes
- Total Time: 45–55 minutes
- Yield: 4 servings
- Category: Side Dish, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
4 large bell peppers (red, yellow, or a mix)
4 cloves garlic, minced
1/4 cup extra-virgin olive oil
1/4 cup fresh parsley, chopped
Salt, to taste
Freshly ground black pepper, to taste
Balsamic vinegar (optional, for drizzling)
Instructions
- Preheat oven to 400°F (200°C).
- Wash bell peppers, remove seeds and stems, cut into strips.
- In a large bowl, combine peppers, minced garlic, olive oil, salt, and black pepper.
- Spread pepper mixture evenly on a parchment-lined baking sheet.
- Roast for 30–40 minutes until peppers are tender and slightly charred.
- Remove from oven and immediately sprinkle chopped parsley over peppers; toss gently to combine.
- Serve warm or at room temperature, drizzling with balsamic vinegar if desired.
Notes
Add red chili flakes before roasting for heat.
Toss with crumbled feta or goat cheese before serving.
Use fresh basil or oregano alongside parsley for variation.
Chill after roasting and serve as a salad with vinaigrette.
Garnish with toasted pine nuts or walnuts for crunch.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
