Grill-Roasted Peppers

Slug Icon WHY THIS RECIPE WORKS Roasting red peppers on the grill turns their juicy crunch smoky and tender. We tossed stemmed and cored peppers in garlic-infused olive oil, allowing the oil to soak into the interiors’ exposed flesh. To prevent flare-ups, we grilled the peppers in a foil-covered disposable pan then drained them and placed them directly on the hot grates to char. After easily scraping the charred skins from the peppers, we tossed them in a vinaigrette made from the leftover oil and liquid released from the peppers. The finished peppers were tender, smoky, and infused with heady garlic flavor that complemented the intensified sweetness. See the sidebar that follows the recipe.

SERVES 4

These peppers can be refrigerated for up to 5 days.

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

1. Combine oil, garlic, ½ teaspoon salt, and ¼ 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.

2A. 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.

2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

3. 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.

4. 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.

5. 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.