While you're making these, grill other vegetables, such as portobello mushrooms, zucchini, and fennel, as well. Brush with oil and season with salt and pepper before grilling. Serve them all on a platter with the vinaigrette drizzled over the top.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.

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  • In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
05/09/2018
this is my -go to- recipe for quick and easy roasted red peppers.