Grill-Roasted Peppers
By Christie MorrisonPublished on June 3, 2014
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil 3 garlic cloves, peeled and smashedSalt and pepper 1 (13 by 9-inch) disposable aluminum pan 6 red bell peppers 1 tablespoon sherry vinegar
Before You Begin
These peppers can be refrigerated for up to five days.
Instructions
- Combine oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in disposable pan. Using paring knife, cut around stems of peppers and remove cores and seeds. Place peppers in pan and turn to coat with oil. Cover pan tightly with aluminum foil.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place pan on grill (over hotter side for charcoal) and cook, covered, until peppers are just tender and skins begin to blister, 10 to 15 minutes, rotating and shaking pan halfway through cooking.
- Remove pan from heat and carefully remove foil (reserve foil to use later). Using tongs, remove peppers from pan, allowing juices to drip back into pan, and place on grill (over hotter side for charcoal). Grill peppers, covered, turning every few minutes until skins are blackened, 10 to 15 minutes.
- Transfer juices and garlic in pan to medium bowl and whisk in vinegar. Remove peppers from grill, return to now-empty pan, and cover tightly with foil. Let peppers steam for 5 minutes. Using spoon, scrape blackened skin off each pepper. Quarter peppers lengthwise, add to vinaigrette in bowl, and toss to combine. Season with salt and pepper to taste, and serve.
Yield
Serves 4Ingredients
¼ cup extra-virgin olive oil
3 garlic cloves, peeled and smashed
Salt and pepper
1 (13 by 9-inch) disposable aluminum pan
6 red bell peppers
1 tablespoon sherry vinegar
Test Kitchen Techniques
Ingredients
¼ cup extra-virgin olive oil
3 garlic cloves, peeled and smashed
Salt and pepper
1 (13 by 9-inch) disposable aluminum pan
6 red bell peppers
1 tablespoon sherry vinegar
Test Kitchen Techniques
Ingredients
¼ cup extra-virgin olive oil
3 garlic cloves, peeled and smashed
Salt and pepper
1 (13 by 9-inch) disposable aluminum pan
6 red bell peppers
1 tablespoon sherry vinegar
Test Kitchen Techniques
Why This Recipe Works
Roasting is an easy way to add smoky flavor to sweet bell peppers, but it doesn’t compare with the flavor of the grill. To infuse the peppers with even more flavor and ensure that they’re perfectly softened but not mushy, we start by steaming them in a disposable pan with a mixture of olive oil, garlic, salt, and pepper. We then transfer the softened peppers to the cooking grates to blacken. The remaining oil mixture—now boosted with pepper juices and a hit of sherry vinegar—becomes a tangy vinaigrette for the tender, peeled peppers. These peppers make a great addition to salads and sandwiches.
Before You Begin
These peppers can be refrigerated for up to five days.
Instructions
- Combine oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in disposable pan. Using paring knife, cut around stems of peppers and remove cores and seeds. Place peppers in pan and turn to coat with oil. Cover pan tightly with aluminum foil.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Place pan on grill (over hotter side for charcoal) and cook, covered, until peppers are just tender and skins begin to blister, 10 to 15 minutes, rotating and shaking pan halfway through cooking.
- Remove pan from heat and carefully remove foil (reserve foil to use later). Using tongs, remove peppers from pan, allowing juices to drip back into pan, and place on grill (over hotter side for charcoal). Grill peppers, covered, turning every few minutes until skins are blackened, 10 to 15 minutes.
- Transfer juices and garlic in pan to medium bowl and whisk in vinegar. Remove peppers from grill, return to now-empty pan, and cover tightly with foil. Let peppers steam for 5 minutes. Using spoon, scrape blackened skin off each pepper. Quarter peppers lengthwise, add to vinaigrette in bowl, and toss to combine. Season with salt and pepper to taste, and serve.
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