Easy Grilled Peppers
Ingredients
- Vegetable oil Vegetable oil Vegetable oil
- 4 large bell peppers
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- Olive oil Olive oil Olive oil
- Red wine Red wine Red wine
- Kosher salt Kosher salt Kosher salt
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Instructions
- Dip a wadded paper towel into vegetable oil and brush the grill grates.
- While the grill heats, halve the peppers from top to bottom, cutting through the stems if they are attached. Pull off the stems and seeds and discard. With your hand, flatten each pepper. If it breaks into quarters, that’s okay. The pieces are large enough so that you don’t have to worry about them falling through the grates.,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
- Add the peppers into a large bowl. Toss with olive oil and salt.,Simply Recipes / Sally Vargas
- Using tongs, set the peppers on the oiled grill grates with the skin sides down. Close the cover and grill for 6 to 8 minutes, or until the skins are wrinkled and blackened. The blacker the skins, the easier they will be to peel. They also take on a more charred color.,Flip them over and grill for another 3 to 4 minutes, or until softened.,Simply Recipes / Sally Vargas,Simply Recipes / Sally Vargas
- With tongs, transfer them to a bowl and cover the bowl with a plate or lid. Let them steam for about 10 minutes, or until cool enough to touch.,Simply Recipes / Sally Vargas
- With your fingers, pull off and discard the skins. Resist running them under cold water because that will dilute the smoky sweet flavor of the peppers. It’s a messy job, but you can fill a bowl with water and rinse your fingers as you go along, not the peppers. Remove stubborn bits by scraping with the dull end of a paring knife.,Simply Recipes / Sally Vargas
- Pile the peppers on a platter and drizzle with olive oil and vinegar. Season with salt, to taste.,Serve.
- Grilled peppers will last four to five days in the refrigerator in a tightly closed container. You can also freeze them for up to 6 months.,Did you love the recipe? Leave us stars below!,Simply Recipes / Sally Vargas
Source
Original recipe: View Original