These Roasted Sweet Peppers with Garlic Cider Vinaigrette are tender, smoky, and tossed in a bold garlicky dressing that brings them to life.
Whether served warm or chilled, this dish is perfect for summer gatherings, antipasto platters, or simply spooned over crusty bread.
I love how simple ingredients come together into something truly irresistible.
Why You’ll Love This Recipe
Naturally vegan and gluten-free
Simple prep with minimal ingredients
Bold, tangy, and lightly sweet flavor
Delicious warm, cold, or at room temp
Great make-ahead side dish or appetizer
Ingredient Highlights
Peppers:
Use 8 medium peppers—any color or type (bell peppers, banana peppers, sweet long peppers).
Roasting brings out their natural sweetness.
Garlic Cider Vinaigrette:
Garlic cloves: 2–3, finely minced for sharp flavor.
Extra virgin olive oil: Adds richness and balances the acidity.
Cider vinegar: Organic, with the mother for bold tang.
Celtic, kosher, or Himalayan salt: Just enough to enhance every bite.
Maple syrup (optional): Adds a subtle hint of sweetness.
Fresh parsley (optional): For a pop of green and herby freshness.
Pro Tips Before You Start
Roasting the peppers until blistered allows the skins to peel easily.
Covering the hot peppers helps them “sweat,” loosening the skins further.
Let the vinaigrette rest for a few minutes to let the garlic mellow.
Save the pepper juices—they deepen the flavor when added back in!
How to Make Roasted Peppers with Garlic Vinaigrette
Step 1: Roast the Peppers
Wash and dry the peppers. Place them whole on a baking tray.
Step 2: Bake Until Blistered
Roast in a preheated oven at 185°C / 365°F for 30–35 minutes, turning once if needed.
When soft and charred, remove and cover with a towel.
Let rest 10–15 minutes.
Step 3: Peel and Prep
Once cooled slightly, peel off the skins.
Remove seeds if desired, and transfer the peppers to a ceramic or glass bowl.
Step 4: Make the Vinaigrette
Whisk together olive oil, cider vinegar, minced garlic, salt, maple syrup (if using), and finely chopped parsley.
Mix until emulsified.
Step 5: Serve
Arrange peeled peppers on a serving plate with some of their juices.
Drizzle with vinaigrette and garnish with more parsley if desired. Serve warm or chilled.
What to Serve It With
Grilled meats or fish
Fresh baguette or rustic sourdough
Over hummus or labneh as a topping
As part of a mezze or antipasto platter
Variations & Substitutions
Add thinly sliced onions or capers for extra depth.
Swap cider vinegar with balsamic or red wine vinegar.
Use agave syrup instead of maple for a different sweet note.
Add crushed red pepper flakes for a spicy twist.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4–5 days.
Tastes even better after marinating overnight.
Best served cold or room temperature—no reheating needed.
FAQs
Can I use jarred roasted peppers?
You can, but fresh-roasted has superior flavor and texture.
Do I need to peel the peppers?
Yes, for the best texture and flavor. The skins can be tough once roasted.
Is this recipe spicy?
Not at all. It’s tangy and savory, with a hint of sweetness if you use maple.
Can I roast the peppers on the grill?
Yes! Grilling works beautifully—just turn them frequently until blistered.
Can I make this ahead?
Definitely. It actually tastes better after a few hours of marinating.
What type of peppers work best?
Any sweet pepper—red, yellow, orange bell peppers, or even Italian sweet peppers.
Do I have to use parsley?
No, but it adds freshness. You can also try fresh basil or oregano.
Final Thoughts
These roasted peppers with cider vinaigrette are a celebration of simple ingredients done right.
They’re vibrant, healthy, and bursting with flavor—and every time I make them, I fall in love all over again.
Perfect for potlucks, summer BBQs, or just a quiet dinner with crusty bread and cheese.
