Grilled Peppers and Chiles
If your grill isn't large enough to accommodate the peppers and chiles in a single layer, cook them in batches.
- Total Time:
- Servings: 10
Source: Martha Stewart Living, May 2010
- 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
Heat a charcoal grill to medium-high. 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.