Portuguese Roasted Peppers with Garlic and Olive Oil

이 레시피 정보

This simple roasted pepper dish showcases Portugal's love of good olive oil and minimal seasoning, whole bell peppers charred until their skins blacken and their flesh turns completely soft and sweet. Once peeled, the tender pepper strips are dressed simply in olive oil, garlic and a splash of vinegar, letting the natural sweetness developed through roasting take center stage. Served at room temperature as a starter or side, this dish is found across Portuguese and broader Iberian cooking, its patience-rewarding technique transforming an ordinary vegetable into something genuinely craveable.

재료

서브 4

• 6빨간 피망
• 1/4 cup엑스트라 버진 올리브 오일
• 3 cloves마늘(다진 것)
• 1 tbsp레드 와인 식초
• 1 tsp소금
• 2 tbsp다진 파슬리

조리법

1. 1

   Roast the peppers

   Roast the whole peppers at 220C/425F for 35-40 minutes, turning occasionally, until the skins are blistered and blackened all over and the flesh is fully soft.

2. 2

   Cool and peel

   Let the peppers cool in a covered bowl for 15 minutes, which helps loosen the skins, then peel away the charred skin and remove seeds.

   Let the roasted peppers rest covered for a few minutes before peeling — the trapped steam loosens the skins and makes peeling much easier.

3. 3

   슬라이스

   Tear or slice the peeled peppers into long strips.

4. 4

   드레스

   Toss the pepper strips with olive oil, garlic, vinegar and salt.

5. 5

   서브하다

   Garnish with parsley and serve at room temperature.

변형

• •

  куэсутоはすべて、最高の冒険です。

• •

  куэсутото质问はすべて、すべての质问です。

• •

  秋のダルム・クンメбежать、サービsu・ツー・ゲヴェールライステン。

저장

Refrigerate in an airtight container with a bit of extra olive oil up to 5 days; the flavor deepens over time.

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