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Epicurious

Grilled Peppers with Garlic-Herb Oil

3.8

(1)

John serves the peppers as an appetizer with toasted country bread.

Recipe information

  • Yield

    Serves 8

Ingredients

1/2 cup olive oil
1/4 large bunch fresh parsley
1 tablespoon fresh rosemary leaves
1 large garlic clove, peeled
6 large bell peppers, cut lengthwise into quarters
1 tablespoon balsamic vinegar

Preparation

  1. Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper. Prepare barbecue (medium heat). Place peppers in 13 x 9 x 2-inch glass baking dish. Add herb oil; 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.

TagsParsleyHerbs & SpicesBell PepperVegetableSideStarterDinnerGluten FreeDairy FreeNut FreeVeganVegetarianKetoEasyQuick5 Ingredients or FewerGrillingBlenderSummerBon Appétit
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