Roasted Spanish Peppers With Olive Oil And Capers Recipe

Sweet peppers roasted until silky and fragrant

Whenever I think of late summer in Spain, I think of peppers. At the markets, heaps of glossy red and yellow peppers spill across the stalls, and the smell of charred skins wafts through the air from open grills from the little street food stalls. Roasting transforms them into something silky, sweet, and smoky, perfect for tapas. The addition of capers brings a briny sharpness that keeps the flavours bright.

This is one of those recipes that always makes it onto my Spanish vegetable tapas table. It’s effortless, colourful, and can be served warm or cold. I often pair roasted peppers with crispy patatas bravas with smoky tomato sauce for contrast, or place them next to grilled Spanish aubergine with olive oil and sea salt for a lighter spread.

On cooler evenings, I like them with garlic Spanish mushrooms with parsley and sherry or even Spanish courgette fritters with Manchego cheese. And when spring arrives, they’re a natural partner to Spanish artichokes with garlic and white wine.

Ingredients for roasted Spanish peppers

4 large red peppers
2 tbsp extra virgin olive oil
1 tbsp capers, rinsed
1 garlic clove, thinly sliced
½ tsp sea salt flakes
Black pepper, freshly cracked
Fresh parsley, chopped, to garnish

Ingredient notes

Choose peppers that are firm and shiny, with no wrinkles. Red peppers are sweetest, though a mix of red and yellow adds variety and brightness to the plate. Green peppers are more bitter and less suited for this particular recipe.

Capers provide balance with their sharp, briny bite. Rinse them under cold water to remove excess salt or vinegar before adding them to the peppers. Extra virgin olive oil brings richness, so it’s worth using a quality variety here.

Instructions for roasted Spanish peppers

Peppers are placed on a baking tray and roasted whole under a hot grill or at 220°C for 25–30 minutes, turning occasionally until the skins are blistered and blackened. They are then transferred to a bowl, covered with a plate or cling film, and left to steam for 10 minutes to loosen the skins.

Once cool enough to handle, the skins are peeled away, and the peppers are sliced into strips. They are then tossed with olive oil, sliced garlic, capers, sea salt, and pepper. The dish can be served immediately while still warm, or chilled for a few hours to allow the flavours to meld.

Cooking techniques explained

Roasting at high heat caramelises the natural sugars in the peppers, giving them sweetness and depth. Covering them after roasting is essential, as the trapped steam makes peeling the skins easy. Leaving the skins on gives a bitter flavour, so patience with peeling pays off.

Slicing the peppers into strips rather than chunks gives them a more elegant look and allows them to soak up more of the olive oil and caper dressing. If preparing ahead, store them in a sealed container with a little extra oil to keep them supple.

What to serve with roasted Spanish peppers

These peppers bring vivid colour to a tapas board. They go particularly well with Spanish courgette fritters, where the soft peppers balance the fritters’ crisp edges. A bowl of crispy patatas bravas nearby makes the spread more filling. For a balanced table, add grilled aubergine or Spanish artichokes in garlic and white wine. They each bring a slightly smoky quality that complements roasted peppers perfectly.

Wine and beer pairings

Roasted peppers pair beautifully with a chilled rosado, its berry notes mirroring the sweetness of the peppers. An unoaked Garnacha also works, bright and juicy without overwhelming the dish. For beer, a light wheat beer highlights the freshness, while a saison with herbal notes ties in with the parsley and garlic. Both options keep the flavours lively and refreshing.

Frequently asked questions about roasted Spanish peppers

Can roasted peppers be made ahead?

Yes, they actually improve after a few hours in the fridge as the flavours meld. Pair them with Spanish artichokes for a tapas spread that holds well at room temperature.

Do I need to peel the peppers?

Yes, peeling removes bitterness and tough texture. Skins also don’t absorb oil well. For other tapas where peeling isn’t necessary, see my recipe for Spanish courgette fritters.

Can I roast peppers on the hob?

Yes, peppers can be charred directly over a gas flame, turning with tongs until blackened. Then cover and peel as usual. While more hands-on, this method brings stronger smokiness, similar to grilled aubergine.

Are roasted peppers suitable for vegans?

Absolutely. They’re naturally vegan and pair beautifully with vegan-friendly tapas like garlic mushrooms.

Tips for success with Spanish roasted peppers

Let the peppers roast fully until the skins blacken; under-roasting makes peeling difficult and leaves the flesh less sweet. Always cover them after roasting to steam, this is the key step for easy peeling. Be generous with olive oil once they’re peeled and sliced. The oil carries flavour and keeps the peppers from drying out, especially if serving later. A final pinch of salt just before serving makes all the difference.

Recipe variation suggestions

For more flavour, stir in a handful of olives with the capers. Anchovy fillets can also be added for a deeper, savoury edge, though this removes the vegan element. Another twist is to scatter toasted almonds or pine nuts over the peppers for texture. A dash of sherry vinegar adds acidity, giving the dish a brighter finish.

Storage and reheating for Spanish roasted peppers

Store in the fridge in an airtight container, covered with olive oil, for up to 4 days. Serve cold or bring to room temperature before serving. Reheating isn’t necessary, but if you prefer them warm, heat gently in a pan.