Big-Batch Bell Peppers | Epicurious

bell pepper grill/barbecue vinegar soy free dairy free peanut free sunday stash summer wheat/gluten-free mediterranean italian

Anna Stockwell

8–10 servings (about 6 cups)

Source

Ingredients

Vegetable oil (for grill)

8 large red, yellow, and/or orange bell peppers

¾ cup extra-virgin olive oil

¼ cup white wine vinegar

1 Tbsp. kosher salt

1 tsp. crushed red pepper flakes

Method

Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.

Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.

Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.