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Roasted Pepper Salad (Pimentos Assados)


  • 6 large green, red or yellow bell peppers (or combination)
  • 1/4 cup olive or vegetable oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely-ground pepper


  1. Set oven to broil or 550 degrees F.
  2. Arrange peppers on rack in broiler pan. Broil with tops about 5 inches from heat, turning frequently, until blistered on al sides, about 20 minutes.
  3. Place peppers in plastic bag; seal bag. Let stand until peppers can be peeled easily, about 20 minutes.
  4. Remove skin, stems and seeds from peppers. Cut peppers into 1/2-inch wide strips, and place in nonreactive bowl.
  5. Shake remaining ingredients in tightly covered jar; pour over peppers.
  6. Cover and refrigerate at least 4 hours.
  7. Remove from refrigerator 30 minutes before serving.

Yield: 6 servings

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