GRILLED PEPPERS WITH GARLIC-HERB OIL
6 large bell peppers, cut lengthwise into quarters
FOR THE GARLIC HERB OIL:
1/2 cup olive oil
1/4 of a large bunch fresh parsley
1 tablespoon fresh rosemary leaves
1 large garlic clove, peeled
Salt and pepper (to taste)
1 tablespoon balsamic vinegar (for serving)
Place peppers in 13x9x2-inch glass baking dish; set aside.
Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper.
Prepare grill (medium heat).
Add herb oil to peppers; toss to coat. Let stand at least 15 minutes or up to 1 hour.
Grill peppers with some marinade until just tender and slightly charred, about 10 minutes. Transfer to platter. Sprinkle with vinegar, salt and pepper.
Makes 8 servings
Source: John Vincent Serra, Vineland NJ, Bon Appetit, July 1999
6 large bell peppers, cut lengthwise into quarters
FOR THE GARLIC HERB OIL:
1/2 cup olive oil
1/4 of a large bunch fresh parsley
1 tablespoon fresh rosemary leaves
1 large garlic clove, peeled
Salt and pepper (to taste)
1 tablespoon balsamic vinegar (for serving)
Place peppers in 13x9x2-inch glass baking dish; set aside.
Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper.
Prepare grill (medium heat).
Add herb oil to peppers; toss to coat. Let stand at least 15 minutes or up to 1 hour.
Grill peppers with some marinade until just tender and slightly charred, about 10 minutes. Transfer to platter. Sprinkle with vinegar, salt and pepper.
Makes 8 servings
Source: John Vincent Serra, Vineland NJ, Bon Appetit, July 1999
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