Whole peppers roasted until charred and soft, peeled and dressed simply in olive oil and garlic, a classic Portuguese starter.
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.
Serves 4
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.
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.
Tear or slice the peeled peppers into long strips.
Toss the pepper strips with olive oil, garlic, vinegar and salt.
Garnish with parsley and serve at room temperature.
Roast the peppers until the skins are completely blackened — undercooked peppers are much harder to peel and less sweet.
Let the roasted peppers rest covered for a few minutes before peeling, which loosens the skins considerably.
Use good quality olive oil, since this simple dish depends heavily on its flavor.
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.
Refrigerate in an airtight container with a bit of extra olive oil up to 5 days; the flavor deepens over time.
Roasted peppers dressed in olive oil and garlic are a common preparation across Iberian and broader Mediterranean cuisine, and in Portugal this simple, patient technique remains a beloved way to showcase the sweetness that develops in peppers through slow roasting.
Yes, yellow or orange peppers work well too, though red peppers are the most traditional and give the sweetest result.
Peeling removes the tough, slightly bitter charred skin and is worth the effort for the proper silky texture, though you can leave some skin on if you prefer.
They likely weren't roasted long enough — continue roasting until the skin is fully blackened and the flesh has completely collapsed.
Per serving (160g / 5.6 oz) · 4 servings total
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