These Roasted Red Peppers are tossed warm in honey garlic oil with fresh thyme, rather than the balsamic glaze my other Sweet Peppers use. They have been on my holiday or Shabbat table for years, as the hands-on prep is only ten minutes, then a broiler, and a slow honey garlic oil dressing. Deeply savory, garlicky, and herby, it's the make-ahead appetizer I trust completely.
Title At A Glance
- 🕐 Total Time: 90 minutes minimum (10 min prep + 50 min cook + 30 min minimum rest)
- 🍽 Yields: 1 16oz jar
- 🍅 Cuisine Type: Mediterranean-inspired appetizer
- 🧄 Flavor Profile: Deeply savory and garlicky, with gentle sweetness from warm honey, brightness from red wine vinegar, and herby depth from fresh thyme
- 🥗 Dietary Info: Naturally vegan, gluten-free, and dairy-free
- 📦 Storage Notes: Refrigerate submerged in the garlic oil in a sealed jar for up to 5 days; flavor deepens, better on day two
- ⭐ Why You'll Love It: A holiday appetizer that looks like it took hours, when really it's mostly the broiler and a little patience with the garlic oil doing the work
If roasted red peppers are already a favorite in your kitchen, they're worth keeping around for more than one dish. Blend the leftovers into Red Pepper Hummus or a bowl of Muhammara for a completely different appetizer using the same base flavor. Round out your appetizers with Marinated Artichokes, which pick up the same warm, oil-marinated approach.
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This recipe earns its place on my table because it goes so many directions at once. Spoon it over Roasted Chicken for a weeknight dinner, tuck it into Lamb Burgers for something special, or set it out next to a bowl of French Onion Dip when you're building a full appetizer spread.
Key Ingredients
You will need the following ingredients to make cooking with roasted red peppers easy:
- Red bell peppers - These are broiled until the skin blackens and blisters, since it's the high heat that turns raw peppers into something sweet and silky. Standard store-bought peppers work fine here, no special size or ripeness needed. I did test this against jarred roasted peppers, and roasting my own won every time. Fresh peppers hold a better bite instead of going mushy. Jarred peppers sit in water, which they absorb. That waterlogging means they don't take on the garlic oil flavor nearly as well once you try to marinate them.
- Extra virgin olive oil - Olive oil carries the garlic and thyme flavor into every strip of pepper, and it's what you're left with afterward as a bonus finishing oil. I always reach for a robust olive oil here, since the pepper back note in a good robust oil adds its own layer of flavor to the dressing, where a mild oil doesn't add any extra flavor. A mild olive oil will work fine, but you could just as easily swap it for something like avocado oil and not notice the difference.
- Garlic, thinly sliced - Warmed low and slow in the olive oil until pale gold and soft, this is the technique that makes the whole dish work. Sliced, not minced, garlic holds its shape and is more forgiving at this low heat, since minced garlic burns faster and needs constant attention.
- Honey - Whisked into the warm garlic oil along with the vinegar and salt, honey rounds out the acidity of the vinegar and plays up the pepper's natural sweetness without turning this into a sweet dish. I tested this against granulated sugar, and honey won outright: sugar didn't always fully dissolve into the dressing, while honey kept it smooth and evenly sweet every time. It also keeps the dressing spoonable rather than pureed, since most honey-forward pepper recipes online blend it into a smooth sauce instead.
See the recipe card for quantities.
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Variations
- Balsamic Vinegar - Swap the vinegar for balsamic if you want a sweeter, more caramelized flavor in this same whole-strip format.
- Crumbled Feta - Scatter feta over the peppers right before serving for a creamy, salty contrast.
- Capers - Stir in a tablespoon of capers with the honey and vinegar for a briny edge.
- Herbs - Fresh oregano or rosemary in place of thyme changes the whole character while keeping the method identical.
- Pomegranate Molasses - This is a Middle Eastern twist that pairs naturally with the same peppers, garlic, and olive oil.
- Smoked Paprika - Add a pinch of smoked paprika along with the red pepper flakes for more depth.
How To Make Roasted Red Peppers: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Position a rack about 6 inches from the heating element. Line a sheet pan with foil and lay the pepper halves flesh-side down. Broil for 25 to 35 minutes, flipping the peppers after 15 minutes so they blister evenly on all sides. If your peppers are small, roast them whole and flip every 7 to 8 minutes instead.
Step 2: Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a plate. Let them sit for 15 minutes; the trapped steam is what makes the skins slip off easily.
Step 3: Combine the olive oil and sliced garlic in a small saucepan over low heat. Warm gently for 5 to 7 minutes, until the garlic turns soft and pale gold and smells sweet. It should barely bubble. If the edges start to brown, pull the pan off the heat right away, since browned garlic turns bitter fast. Stir in the thyme and red pepper flakes in the last minute, then remove from heat.
Step 4: Once the peppers are cool enough to handle, the skins should slip off with your fingers. Pull out the stems and seeds, then tear the flesh into wide strips, about ¾ inch.
Whisk the honey, vinegar, and salt into the warm garlic oil. Pour it over the pepper strips along with any juices that collected in the bowl, and toss gently to coat.
Let the peppers sit at room temperature for at least 30 minutes before serving.
Helpful Tips
- Peel with your hands, not a knife - A knife tends to tear the sweet, silky flesh and take some of it with the skin. Work over the bowl so you catch every drop of juice.
- Save the juices that collect while the peppers steam - That liquid is concentrated pepper flavor, and it goes straight into the dressing.
- Taste before you serve - A pinch more salt or a small splash of vinegar at the end can be the difference between good and great.
Gwen's Pro Tip
Keep the garlic oil on the lowest heat your stove allows. Pale gold and soft is the goal, never browned. Judge it by smell and color, not the clock, since pan thickness changes the timing.
Serving Suggestions
- Side dishes - marinated artichokes, marinated feta, a simple green salad
- Occasions - Shabbat dinner, a mezze or charcuterie board, backyard entertaining
- Holidays - Rosh Hashanah, Hanukkah, Christmas, New Years, or any holiday table where a make-ahead appetizer earns its keep
Roasted Red Peppers FAQ's
You can, but the texture and flavor will be softer and less sweet than peppers you broil and peel yourself. If you use jarred, pat them very dry before tossing them in the dressing so the oil doesn't get watered down.
Yes. The charred skin is bitter and tough, and it won't soften in the dressing. Steaming them covered for 15 minutes is what makes peeling easy.
The garlic likely browned instead of staying pale gold. Once garlic browns at the edges, the bitterness spreads through the whole batch of oil, so it's worth starting over rather than trying to save it.
Yes, this is a genuinely good make-ahead recipe. Make it up to a day in advance; the flavor improves as it sits, and you'll only need to toast the bread fresh before serving.
Other Delicious Appetizers
Let me know your thoughts on these Roasted Red Peppers by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Roasted Red Peppers with Honey, Garlic, and Thyme
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Equipment
Ingredients
- 4 large red bell peppers halved
- ½ cup extra virgin olive oil
- 5 garlic cloves thinly sliced
- 2 sprigs fresh thyme
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- ½ teaspoon fine sea salt plus more to taste
Instructions
- Preheat the broiler with a rack about 6 inches from the element.
- Line a sheet pan with foil and place the halved peppers flesh-side down.4 large red bell peppers
- Broil for 25-35 minutes, until the skins are blistered and blackened in patches on all sides. Flip them to the sides after 15 minutes for even roasting. If your peppers are small, you can roast them whole; just make sure to flip them every 7-8 minutes.
- Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a plate. Let them steam for 15 minutes. The trapped moisture loosens the skins.
- While they steam, make the garlic oil. Combine the olive oil and sliced garlic in a small saucepan over the lowest heat, on the smallest stovetop. Warm gently for 5-7 minutes, until the garlic is soft, pale gold, and smells sweet. It should barely bubble. If it starts to brown at the edges, pull it off the heat immediately because browned garlic turns bitter and takes the whole dish with it. Add the thyme and pepper flakes in the last minute, then remove from the heat.½ cup extra virgin olive oil, 5 garlic cloves, 2 sprigs fresh thyme, ¼ teaspoon red pepper flakes
- Peel the peppers once they're cool enough to handle. The skins should slip off with your fingers. Pull out the stems and seeds, and tear the flesh into wide strips, roughly ¾ inch.
- Whisk the honey, vinegar, and salt into the warm garlic oil, then pour it over the pepper strips along with the reserved juices. Toss gently to coat.1 tablespoon honey, 1 tablespoon red wine vinegar, ½ teaspoon fine sea salt
- Let them sit at room temperature for at least 30 minutes before serving. Taste and adjust with more salt or a splash of vinegar.
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