Marinated bell peppers

Marinated bell peppers

Ingredients (for about 12 servings):

  • 10 yellow and red peppers
  • 10 tablespoons olive oil extra vergine
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons red wine vinegar
  • salt
  • pepper
  • fresh basil and/or parsley
  • 10 big cloves of garlic


Put the peppers on a cookie sheet and roast them under the grill. It is important, that the skin blisters all over the peppers so you can tear it off easily. Never mind if the skin turns black, just be careful not to burn the flesh under. Turn the peppers frequently until they are done on all sides. Be careful not to hurt yourself. It helps to wear thick cooking gloves.

While the peppers cool down, prepare the sauce. Clean the garlic, wash the basil and parsley and chop it finely. It does not really matter if you have only basil or only parsley. The taste will be a bit different, but equally delicious. Just take what you find fresh on the market or what you have in your freezer.

Now prepare the vinaigrette: It is very important to start with the vinegar when making this sauce. Otherwise it is difficult to mix the ingredients well. Dissolve about half a teaspoon of salt in 2 table spoons of red wine vinegar and 1 table spoon of balsamic vinegar. Add the pressed garlic and let it rest for some minutes. In this way the vinegar absorbs the taste of the garlic and spreads it through the sauce, once you mix it with the oil.

When the peppers have cooled down, skin and clean them. For this work I put a strainer over the vessel I will use for the ready dish. When you open the cooked peppers over the strainer, you can catch the juices which have accumulated inside the vegetables during grilling. These add a particular flavor to the final dish. Peel off the skin and remove all the seeds. Cut the peppers in long stripes.

Finish your vinaigrette: Stir the olive oil slowly into the vinegar and beat the mixture until the sauce has a creamy appearance. Then add the chopped herbs and finally mix the sauce with the peppers. Let the marinated peppers rest at least one night in the fridge before serving.


Fresh herbs like basil and parsley are still not available all year long (in Goa at least). When I find these herbs fresh, I buy as much as possible. Back home I immediately wash the herbs and chop them in a blender. Then I freeze them. In this way I have herbs available, whenever I need them.

Both my cook books 'Kornelia's Kitchen' & 'Kornelia's Kitchen 2'
have won the prestigious Gourmand World Cookbook Awards for India.

'Kornelia's Kitchen'

Kornelia's Kitchen 2

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