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Grilled Peppers and Chiles

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    If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.
    Martha Stewart Living, May 2010
    • Prep Time 25 minutes
    • Total Time 25 minutes
    • Yield Serves 8 to 10
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    Ingredients

    • 3 pounds assorted chiles and sweet peppers, such as cherry, Italian Roaster, Yellow Sunrise, bell, poblano, and Santa Fe Grande
    • Extra-virgin olive oil, for tossing
    • Coarse salt

    Directions

    1. Toss chiles and peppers with oil; season with salt. Grill, turning often, until tender and charred in spots, 15 to 18 minutes. Rub between paper towels to peel skins.

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