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Slow Roasted Bell Peppers

Prep Time:

1.5 hours

Cook Time:





About the Recipe


5 yellow, orange, or red bell peppers, halved, seeds and ribs removed

6 Tbsp Bonacci EVOO divided, plus more for serving

Juice of 1 lemon

1 Tbsp fig jam

1 Tbsp white balsamic vinegar or white wine vinegar

Kosher salt

2 Tbsp oregano leaves


Turn on oven broiler. Cut peppers into strips. Coat liberally with Bonacci EVOO on a rimmed baking sheet to coat and arrange skin side up. Broil on high, rotating baking sheet halfway through, until skin is blackened, 12–14 minutes. Reduce oven temperature to 200° and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins.

Whisk lemon juice, jam, vinegar, and 4 Tbsp. Bonacci EVOO in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.

Just before serving, mix in oregano and drizzle generously with more oil.

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