Simple roasted peppers

Ingredients

• 1 mediumred pepper, sliced
• 1 mediumyellow pepper, sliced
• 1 mediumorange pepper, sliced
• 1 mediumgreen pepper, sliced
• 30 mlolive oil
• 1.25 mlsalt
• 2.5 mlground black pepper
• 30 mllemon juice
• 30 mlchopped fresh flat-leaf parsley

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F). Put the sliced peppers in a large bowl.

2. 2

   Season the peppers

   Add the olive oil, salt and black pepper, then toss to coat. Spread the peppers over a large baking tray.

3. 3

   Roast until tender

   Roast the peppers until tender, for 20–25 minutes.

4. 4

   Finish and serve

   Transfer the peppers to a serving dish. Squeeze the lemon juice over them and garnish with parsley.

What are roasted peppers?

Roasted peppers are a simple dish made by cooking sliced peppers until soft and bringing out their natural sweetness. Peppers originated in the Americas, and this colourful version suits a Mexican or Southwestern-inspired meal.

Mixed colours make the dish appealing and give each serving a pleasing range of sweet and slightly savoury flavours. Lemon juice and parsley add a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 100 calories, 2g protein, 10g carbs, 7g fat.

The peppers provide most of the carbohydrates, while olive oil is the main source of fat; the small amount of protein comes mostly from the vegetables. Pair a serving with a protein-rich main and a wholegrain side for a more substantial plate.

Choosing and preparing the peppers

Four colours: red, yellow, orange and green peppers bring variety to the tray. Slice them before roasting so they are easy to coat and serve.

Olive oil: toss the peppers well so the seasoning and oil are distributed over the slices. Salt and black pepper keep the seasoning straightforward.

Getting the roasting right

Spread: arrange the peppers across a large baking tray so they have room to roast. A crowded tray may cook them less evenly.

Timing: roast at 220°C for 20–25 minutes, checking for tenderness near the end. The recipe gives tenderness, rather than browning, as the doneness cue.

Finishing with lemon and parsley

Lemon: add the juice after roasting, as directed, to give the soft peppers a bright, tangy contrast.

Parsley: chop fresh flat-leaf parsley and scatter it over the peppers just before serving for a fresh, herbal note.

What to serve with them

These peppers work as a side for grilled meat, fish or beans, or alongside rice and other Southwestern-inspired dishes. Their sweetness and acidity also make a useful contrast to richer mains.

Serve them warm from the oven or let them cool slightly before bringing them to the table.

Recipe notes & tips

• Slice the peppers to a similar thickness so they roast at a similar pace.
• Use a large baking tray and spread the peppers out rather than piling them up.
• Toss the peppers thoroughly so the oil and seasoning reach all the slices.
• Check for tenderness after 20 minutes, then continue roasting if needed.
• Add the lemon juice and parsley after the peppers come out of the oven.

Variations

• Add garlic: toss a little chopped garlic with the peppers before roasting.
• Use dried herbs: add a pinch of dried oregano with the salt and pepper.
• Add chilli: include a little sliced chilli for a hotter side.
• Try lime: replace the lemon juice with lime juice for a different citrus finish.
• Serve with beans: pair the peppers with cooked beans for a more filling plate.

Common mistakes to avoid

• Crowding the tray: the peppers may cook unevenly, so spread them across a large baking tray.
• Uneven slices: thick and thin pieces soften at different rates, so aim for similar-sized slices.
• Skipping the toss: dry or unseasoned patches can remain, so coat the peppers thoroughly with oil and seasoning.
• Over-roasting: the peppers can become too soft, so check their tenderness from 20 minutes.
• Adding the garnish too early: parsley can lose its fresh character, so add it after roasting.

How to store

Store leftover peppers in a covered container in the fridge and use within 3 days. Reheat in the oven or microwave until warmed through, or serve them cold.

Frequently asked questions