Marinated Peppers
Deliciously charred marinated peppers, infused with apple cider vinegar and garlic, perfect as a side dish or addition to sandwiches and salads.
Ingredients
For the peppers
- 6 pieces pepper (red, orange, and/or yellow) Feel free to switch up the types of peppers.
- 1 small clove garlic Finely grated for marinade.
- 2 Tbsp apple cider vinegar Can experiment with balsamic or apple cider vinegar.
- Kosher salt To taste.
- black pepper To taste.
- 2 Tbsp olive oil
- Chopped flat-leaf parsley For serving.
Instructions
Preparation
- Preheat your grill to high or arrange an oven rack about 6 inches from the broiler and turn it on.
- Grill or broil the peppers on a rimmed baking sheet, turning occasionally until blackened and charred, about 8 to 10 minutes total.
- Transfer the charred peppers to a bowl and cover for at least 10 minutes to help separate the skin.
- In a separate bowl, finely grate the garlic. Add apple cider vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, stirring to combine.
- Once charred peppers have steamed, carefully peel off the skin, remove stems and seeds, and cut peppers into desired pieces.
Marinating
- Stir the olive oil into the vinegar mixture and toss it with the prepared peppers. Let marinate for at least 15 minutes, tossing occasionally before serving.
- Sprinkle with chopped parsley if desired before serving.
Notes
Marinated peppers can last about a week in the refrigerator when stored in an airtight container. They can be frozen, though texture may change. Char peppers on high heat for best flavor, and experiment with different vinegars or herbs.