Salada de Pimentos Assados — Roasted Pepper Salad

Sweet charred red peppers dressed with garlic, olive oil, vinegar and fresh parsley.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 4 large red peppers
  • 2 cloves garlic, thinly sliced
  • 5 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp chopped fresh flat-leaf parsley
  • 1/2 tsp coarse sea salt
  • Black pepper to taste
  • Crusty bread, to serve

Method

  1. Heat the oven to 220°C (200°C fan). Roast the peppers on a baking tray for 30 minutes, turning once, until blistered and blackened in places.

  2. Place the hot peppers in a bowl, cover with cling film and leave for 15 minutes to steam. Peel off the skins, remove the stalks and seeds, and tear the flesh into wide strips.

  3. Arrange on a plate and scatter with the garlic.

  4. Whisk the olive oil, vinegar, salt and pepper together, pour over the peppers and sprinkle with parsley. Serve at room temperature with bread.