Roasted Peppers (Pimentos Assados) 8 large red, green, yellow, or combination of bell peppers (capsicums) 4 Tbs (60 ml) extra-virgin olive oil 2 Tbs (30 ml) red wine vinegar 1/2 tsp (2 ml) crumbled dried oregano Salt and freshly ground pepper to taste Place the peppers on their sides on a baking sheet and roast in a 400F (200C) oven for 20 minutes. Turn the peppers over and roast another 20 minutes, or until the skins are blistered. Cool enough to handle and remove the stems and cores. Cut the peppers into quarters lengthwise and remove all the seeds and skin. Pat dry with paper towels and place half the peppers in a shallow bowl. Drizzle with half the oil, vinegar, oregano, salt, and pepper. Repeat with the remaining peppers and seasonings. Marinate at room temperature for at least 3 hours before serving, or refrigerate overnight. Will keep refrigerated for up to 1 week. Serves 4 to 6. To add an authentic note to this recipe, peel the onions like they do in Portugal. Trim off the root end and peel the dried outer layers upward to leave a twist of onion at the top. They make an excellent accompaniment to any roast meat or poultry.
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