Portuguese Baked Vegetables with Herb Butter and Olive Oil

About This Recipe

Portuguese cooking makes heavy use of simply roasted or baked vegetables -- peppers, onions, and potatoes cooked slowly until soft and lightly caramelized, seasoned with little more than olive oil, garlic, and bay leaf. This version adds a finishing herb butter, melted over the vegetables right out of the oven, for extra richness against the dish's inherently simple, rustic character. The technique centers on giving the vegetables enough time and oven heat to properly caramelize rather than just steam -- a hot oven, around 200°C (400°F), and enough space on the pan are what create browned, sweet edges instead of pale, soft vegetables. Tossing everything in olive oil generously before roasting, and adding a whole bay leaf or two for aromatic depth, are small details that matter more than they seem. Served as a side to grilled fish or meat, or as a light vegetarian main with crusty bread, this dish shows the Portuguese approach to vegetables: let good olive oil and proper roasting do most of the work.

Ingredients

Serves 2

• 2bell peppers(sliced)
• 2onions(cut into wedges)
• 3potatoes(cubed)
• 1zucchini(sliced)
• 4 clovesgarlic(whole, skin on)
• 2bay leaves
• 4 tbspolive oil
• 1 tspsalt
• 0.5 tspblack pepper
• 3 tbspbutter(softened)
• 2 tbspchopped fresh parsley
• 1 tbspchopped fresh thyme

Instructions

1. 1

   Preheat the oven

   Preheat oven to 200°C (400°F).

2. 2

   Toss the vegetables

   Toss bell peppers, onions, potatoes, zucchini, and whole garlic cloves with olive oil, salt, and pepper on a large baking sheet, spreading in a single layer.

3. 3

   Add bay leaves

   Tuck bay leaves among the vegetables.

4. 4

   Roast

   Roast 35-40 minutes, tossing halfway through, until the vegetables are tender and caramelized at the edges.

5. 5

   Make the herb butter

   Mix softened butter with parsley and thyme until combined.

6. 6

   Finish and serve

   Remove vegetables from the oven, discard bay leaves, and toss immediately with the herb butter while hot so it melts through. Serve warm.

Variations

• •

  Add cubed chorizo for a heartier, more substantial version.

• •

  Use sweet potatoes alongside or instead of regular potatoes for extra sweetness.

• •

  Finish with a squeeze of lemon juice for brightness alongside the herb butter.

Storage

Refrigerate up to 3 days. Reheat in a 200°C (400°F) oven for 10 minutes to re-crisp rather than microwaving.

Frequently Asked Questions