Italian roasted peppers, or peperoni, are my favourite recipe when it’s really hot outside and I don’t want to spend hours in the kitchen. I shared it on Instagram on 12 August 2026, right in the middle of a heatwave, because it’s super simple and genuinely healthy.
In Italy peppers are cooked in countless ways, and roasting them then marinating them in olive oil is one of the most popular summer versions. The peppers go in the oven until the skin chars, you peel them, then leave them to soak up garlic, basil and good olive oil.
The result is soft, slightly sweet and full of flavour. I serve them chilled as a starter with toasted bread, as a side with grilled meat or fish, or simply in a sandwich. And the next day, they taste even better.
The recipe
My recipeIngredients
- 4 large peppers (2 red and 2 yellow, about 1 kg)
- 4 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 small bunch of basil (about 10 leaves)
- 1/2 tsp fine salt
- Freshly ground black pepper
Method
- Preheat the oven to 220 °C. Wash and dry the peppers and place them whole on a baking tray lined with parchment paper.
- Roast for about 30 minutes, turning them every 10 minutes, until the skin is blistered and blackened in places.
- Take the peppers out, put them straight into a bowl and cover with a plate or cling film. Leave them for 15 minutes: the steam loosens the skin.
- Peel the peppers by hand and remove the stem, seeds and white membranes. Don't rinse them under water so they keep all their flavour.
- Cut the flesh into strips about 2 cm wide and place them in a shallow dish with the juices released during cooking.
- Peel the garlic and slice it thinly. Add it to the peppers with the torn basil leaves, olive oil, salt and a little pepper. Mix gently.
- Cover and leave to marinate in the fridge for at least 30 minutes, then serve nicely chilled.
Tips and variations
- For a smoky taste, grill the peppers on the barbecue or directly over a gas flame.
- They keep for 3 to 4 days in the fridge in a jar, well covered with olive oil.
- Remove the garlic before serving if you prefer a milder flavour.
- Delicious on bruschetta, with mozzarella or as a side to grilled fish.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.