Quick & Easy Appetizer

How to Grill Peppers

By An Edible Mosaic

Prep Time:  5 min

1 pound large sweet red peppers 4 tablespoons extra-virgin olive oil 3 tablespoons white balsamic vinegar 2 cloves garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon minced fresh parsley

Cook Time:  15 min

Ingredients

White Scribbled Underline

No worries if you don't have a grill, you can make these peppers in the oven! See the full recipe for instructions.

Pro tip

Step 1

Cut the peppers in half and remove the seeds. Add all ingredients except the parsley to a gallon-size zip-top plastic bag. Squeeze out the air, seal the bag, and massage the ingredients into the peppers.

Scribbled Underline

Step 2

Preheat the grill to high heat. Place the peppers on the grill skin-side-down. Cook until the peppers are charred on both sides, about 5 to 8 minutes per side, flipping once halfway through.

Scribbled Underline

Step 3

Once you remove the peppers from the grill, immediately put them into a bowl and cover the bowl with plastic wrap. Let the peppers sit for 10 minutes, and then you can easily peel off the skin.

Scribbled Underline

Super flavorful - the perfect appetizer, side dish, or addition to salads or pastas!