Name: Grilled Peppers with Sherry Vinegar, Green Olives, and Capers
Total time: 45 min
Ingredients: 4 medium red bell peppers and/or yellow bell peppers (about 1 1/2 pounds); 1 tablespoon sherry vinegar; 2 tablespoons extra-virgin olive oil; Salt and ground black pepper; 6 pitted green olives , chopped (about 1/4 cup); 1 tablespoon capers (drained); 1 tablespoon minced fresh parsley leaves

Why This Recipe Works

This colorful Spanish inspired vegetable dish features grilled bell peppers dressed with a simple vinaigrette and finished with green olives, capers, and parsley. To prepare, we grilled the whole peppers until their skins were blackened. Immediately after grilling, we placed them in a bowl and covered it tightly with plastic wrap. The trapped steam helps to loosen the skins, making them easier to remove. Once cooled slightly, we peeled off the skins, removed the cores and seeds, and sliced the peppers into strips before tossing them with the remaining flavorful ingredients.

Before You Begin

Use a mix of red and yellow peppers, if possible. The Spanish flavors in this dish work especially well with grilled fish, pork, or chicken.

Instructions

Grill peppers over medium-hot heat (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning several times with tongs, until skins are blistered and charred on all sides, about 15 minutes. Transfer peppers to medium bowl and cover with plastic wrap; let steam to loosen skins. Remove skins; core and seed peppers, then cut into strips 1 inch wide. Return pepper strips with accumulated juices to bowl. Add vinegar, oil, and salt and pepper to taste; toss gently. Arrange peppers on large platter and scatter with olives, capers, and parsley. (Can be covered and set aside for 3 hours.)