Roasted peppers properties

Benefits of roasted peppers

Health properties of baked artichokes

This is a light and healthy recipe, ideal for dinner or accompanying any dish:

Peppers are low in calories and high in fiber. We emphasize that they give us a natural antioxidant: lycopene.

Lycopene is a red pigment, which is also found in tomato. This component has been studied because of its antioxidant properties, increasingly known to the consumer (advertised on the packaging of tomato sauce, for example).

Scientific studies show that lycopene may help reduce the risk of certain cancers, lower cholesterol, and it is an indispensable component in all anti-aging diet, for hypertension, and for heart.

– If we dress the dish with olive oil, we will have the benefits of Omega 9.

Parsley is rich in beta carotene and folic acid, which add their benefits to the recipe.

Garlic contains allicin, with properties to reduce hypertension. Garlic is recommended especially for people who follow a diet or weight problems. Even in ancient times, Greeks, Romans and Egyptians knew the valuable properties of garlic (and onions) to improve circulation and to provide diuresis.

In short, this is an excellent way to enjoy vegetables, adequate in all balanced diets, and especially in slimming diets because it is low in fat and calories.


roasted peppers

Photography of roasted peppers and eggplants, seasoned with garlic and parsley


Red pepper


– Parsley

olive oil



– Wash the peppers.

– Place the peppers on a baking tray, whole, with part of the “tail” down.

– Season with a little oil and salt

– Roast in the oven for 1 hour at 170C.

– Remove from oven and let it cool 5 for minutes.

– Peel the peppers and cut into strips.

How to serve it

– Place on a serving platter and season with olive oil, garlic and parsley

– Serve as a starter, accompanying salads, sandwiches, or with bread with tomato.

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This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

16 March, 2022

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