Roasted Pepper Appetizer with Balsamic Vinegar

by Mary Papoulias-Platis

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This roasted pepper appetizer is one of my favorites that I entertain with all year long. If you can’t find colorful peppers in your supermarket, substitute green peppers. For serving suggestions,  I use an artisan bread to soak up all their juices, but crackers or pita bread work just as well. If you have any leftover peppers, they keep in your refrigerated for many days. They can be added to sandwiches, placed in omelets, or added to your favorite pasta dish. This is one staple I keep in my refrigerator at all times! Make this ahead of time and keep refrigerated, and serve at room temperature. Use leftovers for sandwiches, added to your eggs, or top any protein for that extra flavor punch!

Roasted Pepper Appetizer with Balsamic Vinegar

A fabulous appetizer to start your meal with, simple and a quick served with a loaf of warm bread.
Course Appetizer
Cuisine Greek
Keyword balsamic, roasted, sweet peppers
Author Mary Papoulias-Platis


  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 orange bell peppers
  • 2-3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 -2 large garlic cloves, minced
  • 1-2 tablespoons balsamic vinegar or red wine vinegar
  • 1 loaf of artisan bread or 1 baguette, sliced


  1. Wash and pat the peppers dry. Place the bell peppers on a sheet pan. Broil on high until the skins are blackened. Check and rotate the peppers frequently, do not leave alone.
  2. Once blackened place the peppers in a dish and cover with plastic wrap for 10-15 minutes. While still warm, carefully peel the blackened skin off the peppers. Gently pull the stem off . Slice in half and remove the seeds and white pith inside the pepper.
  3. Cut into strips about 1/2 inch thick and place in a deep flat dish.
  4. Add minced garlic, olive oil, and vinegar. Refrigerate and let the peppers marinate until ready to serve.

Recipe Notes

For a Party: Can be made several days ahead and served at room temperature.


Try growing peppers in your garden, they are a summer crop and bring many peppers per bush.

Renne’s garden seeds can be purchased on her site. You can get many varietals you don’t see in the garden centers.

Happy Gardening…


© 2010 – 2023, Mary Papoulias-Platis. All rights reserved.

{ 10 comments… read them below or add one }

1 Nicole

I love roasted peppers and your photo with the red and yellow peppers together is gorgeous! I love the idea of sopping up the juices with good bread. Wish I had this for lunch today!

2 Dirty Girl Gardening

Gorgeous blog!

3 Mary Papoulias-Platis

I’m glad you visited my blog…just getting started! Hopefully, I’ll be bringing in more gardening.

4 Medicine Ball Exercises

Great site. A lot of useful information here. I’m sending it to some friends!

5 Mary Papoulias-Platis

Thank-you for visiting- I try to keep it as healthy as possible..throwing in some treats once in a while!

6 Ron Tedwater

Thanks for the post

7 David Starnes


Ive been using this recipe for years. Homemade Foccacia bread. Antipasta. Sauces.

I will have an abundance of peppers. I’d like to can this. Any suggestions?

Thank you,


8 Mary Papoulias-Platis

David, You can use the same method for sun-dried tomatoes. Cover peppers after roasting with olive oil and set in the refrigerator. They last for weeks.
Or follow the Old World Farms advice on canning. Here:

9 Marianne Kyriakos

Just discovered you! Way to go!

10 Mary Papoulias-Platis

Thank you for following!

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