Given the summertime grill worship that runs rife throughout this country, I’m a little surprised every household doesn’t have a jar of home-roasted peppers in their fridge. You’re making burgers, dogs, or charcoal-kissed fish? The grill is right there for a couple of bell peps. You might have an extra few from last weekend’s kebabs, or maybe they’re sprouting in your yard. I can assure you, the grill real estate is available.
Perhaps I’m evincing an Italian-American bias, where one expects everybody to grow and roast their own peppers for salads and heroes. (Is that not a worthwhile vision for society?) But it’s really just a simple, delicious, underrated thing to do outside — as straightforward as plopping down a few peppers on the side burner and watching them get toasty. As for the product, there is no comparison between a freshly roasted and marinated pepper and what you can buy in a jar, or even between the grill and your oven or stove burner.
As always, there are some requirements: you want to char the peppers as much as possible, until they’re truly blackened. This is ideal for both flavor and your peeling proficiency. When it comes to peeling, don’t dive in immediately; place the charred peppers in a large bowl and cover it in plastic wrap for 20-30 minutes. If you do these two steps, the skins should glide off with minimal labor.
From there, I like to marinate them in good olive oil, salt, a couple of sliced garlic cloves and just a touch of red wine vinegar. If fresh oregano is around, I’ll throw in a few leaves. The peppers work great as a side dish for all of those grilled meats you were likely also cooking, or, of course, in a jar, to be excised at lunchtime.
Roasted Peppers
Ingredients
5-6 bell or cubanelle peppers; I usually defer to red but any color works
2 garlic cloves, thinly sliced
2 teaspoons red wine vinegar
Fresh oregano (optional)
Kosher salt
Extra virgin olive oil
Instructions
Bring a gas or charcoal grill to approx. 500 degrees. Lay the peppers flat on the grill grates.
Cover the grill and let the peppers cook, keeping an eye on temperature. Rotate the peppers every 10 minutes or so for even charring.
Once the peppers are completely blackened, transfer to a large bowl and cover with plastic wrap. Let sit for 20-30 minutes.
Peel the skin off the peppers completely (be careful, they will be hot). Break off the tops of the peppers and discard the inner seeds and pulp.
Wash the peppers under warm water to remove any remaining seeds.
In a bowl, combine peppers with oil, vinegar, garlic, salt, and oregano if using. Marinate for at least an hour.
Store in a jar in the fridge.