Portuguese Roasted Peppers with Garlic and Olive Oil

About This Recipe

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.

Ingredients

Serves 4

• 6red bell peppers
• 1/4 cupextra-virgin olive oil
• 3 clovesgarlic(minced)
• 1 tbspred wine vinegar
• 1 tspsalt
• 2 tbspchopped parsley

Instructions

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

   Slice

   Tear or slice the peeled peppers into long strips.

4. 4

   Dress

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

5. 5

   Serve

   Garnish with parsley and serve at room temperature.

Variations

• •

  Adding a few anchovy fillets on top is a common, savory addition.

• •

  Some versions include a bit of fresh oregano instead of or alongside parsley.

• •

  Serving with crusty bread for scooping up the oil and juices is traditional.

Storage

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

Frequently Asked Questions