Pimientos Asados

Name: Pimientos Asados
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 red bell peppers; 2 tbsp extra virgin olive oil; 2 garlic cloves, thinly sliced; 1 tbsp sherry vinegar; 1/2 tsp sea salt

Silky roasted red bell peppers tossed with garlic, olive oil, and sherry vinegar for a classic Spanish side dish.

50 minEasyServes 490 cal/serving

SpanishSideOvenVeganVegetarianMediterraneanLow CarbPaleoKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeCorn-Free

Ingredients

4 red bell peppers
2 tbsp extra virgin olive oil
2 garlic cloves, thinly sliced
1 tbsp sherry vinegar
1/2 tsp sea salt

Instructions

1

Preheat oven to 400F (200C) and line a baking sheet with parchment paper.
2

Rub 4 red bell peppers with a small drizzle of 2 tbsp extra virgin olive oil and arrange them on the tray.
3

Roast for 35 to 40 minutes, turning once halfway, until skins are charred and collapsed.
4

Transfer roasted peppers to a bowl, seal tightly with plastic wrap, and steam for 15 minutes.
5

Peel off skins, remove seeds and stems, and cut peppers into long strips.
6

Toss pepper strips with remaining olive oil, 1 tbsp sherry vinegar, 2 thinly sliced garlic cloves, and 1/2 tsp sea salt.

Questions

Can I make Pimientos Asados ahead?

Yes, it takes well to being made ahead. Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Pimientos Asados?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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