Easy Grilled Peppers

1. Stage

Light a charcoal grill or turn a gas grill to medium-high (about 400ºF.) Dip a wadded paper towel into vegetable oil and brush the grill grates.

2. Stage

Prep the peppers: While the grill heats, halve the peppers from top to bottom, cutting through the stems if they are attached. Pull off the stems and seeds and discard. With your hand, flatten each pepper. If it breaks into quarters, that’s okay. The pieces are large enough so that you don’t have to worry about them falling through the grates.

3. Stage

Toss peppers with olive oil and salt: Add the peppers into a large bowl. Toss with olive oil and salt.

4. Stage

Grill the peppers: Using tongs, set the peppers on the oiled grill grates with the skin sides down. Close the cover and grill for 6 to 8 minutes, or until the skins are wrinkled and blackened. The blacker the skins, the easier they will be to peel. They also take on a more charred color. Flip them over and grill for another 3 to 4 minutes, or until softened.

5. Stage

Let the peppers steam in a bowl: With tongs, transfer them to a bowl and cover the bowl with a plate or lid. Let them steam for about 10 minutes, or until cool enough to touch.

6. Stage

Peel the peppers: With your fingers, pull off and discard the skins. Resist running them under cold water because that will dilute the smoky sweet flavor of the peppers. It’s a messy job, but you can fill a bowl with water and rinse your fingers as you go along, not the peppers. Remove stubborn bits by scraping with the dull end of a paring knife.

7. Stage

Finish the peppers and serve: Pile the peppers on a platter and drizzle with olive oil and vinegar. Season with salt, to taste. Serve.

8. Stage

Storage: Grilled peppers will last four to five days in the refrigerator in a tightly closed container. You can also freeze them for up to 6 months. Did you love the recipe? Leave us stars below!