A Flavorful Southern Italian Classic You’ll Want to Eat with a Spoon (and Lots of Bread!)
This vibrant and savory side dish brings together the heart of the Mediterranean in just minutes.
Juicy roasted peppers meet briny olives and salty capers, sautéed lightly with garlic, herbs, and a kiss of chili heat.
It’s one of those dishes passed down from Nonna that gets better every time you make it—and it might just be better the next day.
Simple, rustic, and ridiculously delicious. Whether served warm or cold, with crusty bread or on crostini, this dish is pure Italian soul food.
❤️ Why Nonna Loves This Recipe
It’s quick and easy — perfect for busy days or last-minute guests
Packed with flavor from just a few pantry ingredients
Ideal for using up leftover roasted peppers
Even better the next day — great for meal prep or antipasto platters
Naturally vegan and gluten-free!
⏱️ Cooking Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 generous servings (or more as an appetizer)
🛒 Ingredients
2 roasted bell peppers, peeled and sliced
1 tbsp salted capers (rinsed well)
A small handful (about 12) Gaeta or black olives, pitted
1 garlic clove, sliced or minced
2 pinches dried oregano
A few fresh parsley leaves, chopped
Salt, to taste
2–3 tbsp extra-virgin olive oil
Crushed red pepper flakes or black pepper, to taste
👩🍳 Method
Roast the Peppers (if not pre-roasted):
Roast peppers in your oven, over gas flame, or use a microwave Crisp plate. Peel and slice into wide strips.
Sauté Everything Together:
In a large skillet, add the olive oil, then toss in the roasted pepper slices, garlic, capers, olives, parsley, oregano, a pinch of salt, and chili flakes (or black pepper).
Quick Cook:
Sauté on medium heat for 5–7 minutes, just enough for the ingredients to blend together. Do not overcook—you want the peppers to retain their texture and slight crunch.
Cool and Serve:
Let cool slightly. Serve warm or at room temperature. This dish is even better the next day!
🧾 Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 170 kcal |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Sugar | 6 g |
| Protein | 1.5 g |
| Sodium | 480 mg |
| Fiber | 3 g |
| Vitamin C | 100% DV |
💡 Tips and Tricks from Nonna
Capers and olives: Rinse capers well to avoid overpowering saltiness. Use high-quality olives for best flavor.
Add-ins: A few anchovy fillets melt beautifully into the dish if you’re not keeping it vegan.
Make it ahead: Tastes even better after resting overnight in the fridge.
Serve it: On toasted bread, next to grilled meats, tossed with pasta, or on antipasto platters.
Storage: Keeps well in an airtight container in the fridge for up to 3 days.
ROASTED PEPPERS WITH OLIVES AND CAPERS
Notes
Ingredients
- 2 roasted bell peppers, peeled and sliced
- 1 tbsp salted capers (rinsed well)
- A small handful (about 12) Gaeta or black olives, pitted
- 1 garlic clove, sliced or minced
- 2 pinches dried oregano
- A few fresh parsley leaves, chopped
- Salt, to taste
- 2–3 tbsp extra-virgin olive oil
- Crushed red pepper flakes or black pepper, to taste
👩🍳 Method
- Roast the Peppers (if not pre-roasted):
- Roast peppers in your oven, over gas flame, or use a microwave Crisp plate. Peel and slice into wide strips.
- Sauté Everything Together:
- In a large skillet, add the olive oil, then toss in the roasted pepper slices, garlic, capers, olives, parsley, oregano, a pinch of salt, and chili flakes (or black pepper).
- Quick Cook:
- Sauté on medium heat for 5–7 minutes, just enough for the ingredients to blend together. Do not overcook—you want the peppers to retain their texture and slight crunch.
- Cool and Serve:
- Let cool slightly. Serve warm or at room temperature. This dish is even better the next day!
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