Mike Garten
Turn up the heat to quickly transform this crunchy veggie into a tender, charred, and lightly sweet snack — delicious in sauces or dips or all on its own.
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Cal/Serv:
38
Yields:
3
cups
Total Time:
0
hours
40
mins
Chopped flat-leaf parsley, for serving
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- Heat grill to high or arrange oven rack 6 inches from broiler and heat broiler.
- Grill or broil peppers (on rimmed baking sheet), turning occasionally, until blackened and charred, 8 to 10 minutes total.
- Transfer to bowl and cover at least 10 minutes (this helps skin separate from peppers, making it easier to peel off).
- Meanwhile, finely grate garlic into bowl. Add vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to combine. Let sit while prepping peppers.
- Peel peppers, then remove stems and seeds. Cut into pieces. Stir olive oil into vinegar mixture, then toss with peppers. Let sit at least 15 minutes, tossing occasionally, before serving. Toss with parsley if desired.
NUTRITIONAL INFORMATION (per serving): Each 1/4 cup about 38 calories, 2 g fat (0 g saturated), 1 g protein, 82 mg sodium, 5 g carb, 0 g fiber
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