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Recipe

Charred Peppers with Garlic and Sherry Vinegar

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Scott Phillips

Servings: six.

This cool roasted-pepper antipasto is a little Spanish in flavor; it pairs well with all kinds of grilled meats and makes a great summer side dish.

Ingredients

  • 6 medium red bell peppers
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt
  • 4 medium cloves garlic, very thinly sliced (about 1 Tbs.)
  • 3 Tbs. sherry vinegar
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 100
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 100
      Carbohydrates (g): 8
      Fiber (g): 2
      Protein (g): 1

Preparation

  • Prepare a medium gas or charcoal grill fire. Rub the peppers with 1 Tbs. of the oil, set them on the grill, and char on all sides, 8 to 12 minutes total. If the peppers still feel a bit firm, put them in a bowl and cover with plastic—the residual heat will finish cooking them. Or, if the peppers are tender, let them cool at room temperature.
  • When the peppers are cool enough to handle, skin, core, and seed them. Cut or tear the peppers into strips about 1/2 inch wide and put them in a medium bowl. Season with 1/2 tsp. salt.
  • Put the remaining 2 Tbs. oil and the garlic in a small skillet and cook over medium heat until the garlic begins to sizzle and turn golden brown, 1 to 2 minutes. Remove the pan from the heat and carefully add the vinegar. Pour the garlic mixture over the peppers, and let cool at room temperature. Season to taste with salt and pepper.

Make Ahead Tips

The peppers may be made up to 2 days ahead and kept in the refrigerator.

Reviews

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Reviews

  • lizzieannr | 08/19/2011

    These were delicious!! My mouth is watering just thinking about them. I cut my red peppers in half, clean them, then put them skin side up on a foil lined greased baking pan and broil them in the oven until they're nicely charred. Then I put them in a ziplock bag until they cool down so I can peel off the skin. Much easier than the method suggested. I will surely make this recipe many times in the future!

  • skiwindjunkie | 07/24/2009

    These tasted so good the next day. Do them a day ahead. I chared my peppers on a gas grill. I also served steamed sugar snap peas as a side dish with these too. I could see just eating these on some crostini like an antipasto.

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