Grilled Marinated Peppers
Source of Recipe
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List of Ingredients
� 3 pounds red or yellow bell peppers (8 medium)
� 1 tablespoon dried oregano
� 3/4 teaspoon salt
� 1/4 teaspoon ground black pepper
� 1/4 to 1/3 cup balsamic vinegar, to taste
� 1 cup extra virgin olive oil
1. Grill the peppers over medium high heat, 5 minutes on each side for a total of 20 minutes. Peppers should be charred in spots but not completely charred. Place in a plastic bag. This helps the skin steam off.
2. Let cool for 20 minutes until peppers can be handled. Peel skin off; if necessary use a paring knife. Remove all seeds and stem. Do not rinse in water. Reserve any pepper juices from the plastic bag.
3. In a large bowl, using a wire whisk, combine the spices with the vinegar. Add reserved pepper juices, and then slowly whisk in the olive oil in a steady stream. Add the peppers and stir to combine. Place in plastic bags that can be sealed, or a glass container covered with plastic wrap or top. Refrigerate up to 1 week. Makes 4 cups.
Recipe
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