Big-Batch Marinated Bell Peppers
- Preparing Time: -
- Total Time: -
- Served Person: 8–10 servings (about 6 cups)
- 1/4 cup white wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 tsp. crushed red pepper flakes
- 1 tbsp. kosher salt
- vegetable oil (for grill)
- 8 large red, yellow, and/or orange bell peppers
- Carbohydrate 6 g(2%)
- Fat 18 g(28%)
- Fiber 2 g(8%)
- Protein 1 g(2%)
- Saturated Fat 2 g(12%)
- Sodium 277 mg(12%)
- Calories 189
Preparation 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.
Preparation 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.
