Herby marinated peppers recipe
Created by The Tesco Recipes team
This easy marinade recipe works in reverse, enhancing the flavour of roasted vegetables. Add the marinade to the roasting tin while the vegetables are still hot so they can better absorb the flavours and acidity from the vinegar, then leave to marinate for at least 4 hours or overnight. Serve as an Italian-style antipasto or use as a topping for bruschetta – so delicious!
See method- Serves 4
- Takes 40 mins plus at least 4 hrs marinating
- 153 calories / serving
- Vegan
- Vegetarian
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 2 red peppers, cored and cut into 2cm chunks
- 1 orange pepper, cored and cut into 2cm chunks
- 3 whole garlic cloves, skin on
- 3-4 fresh thyme sprigs, leaves picked
- 1 tbsp olive oil
For the marinade
- 15g fresh flat-leaf parsley, leaves picked and finely chopped
- 20g fresh basil, leaves picked and finely chopped
- 4 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
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Shop ingredientsEach serving contains
- Energy
- 630kJ 153.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 5.5gProtein 1.4gFibre 2.8g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Add the peppers, garlic cloves and thyme leaves to a roasting tray with the oil and a pinch of salt. Roast for 30-35 mins until tender and the peppers are black in places. Meanwhile, mix together the marinade ingredients with a pinch of salt.
- Remove the garlic cloves from their skins, mash with a fork and add to the marinade. Add the hot peppers and any juices from the tray and mix. Cool to room temperature, then cover and leave to marinate for 4 hrs or up to 24 hrs.
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