Grill-Roasted Peppers with Rosemary
Roasting red peppers transforms their juicy crunch to smoky tenderness. But to get real flavor into the peppers, we had to come up with a whole new approach.
Why This Recipe Works
Roasting is an easy way to add smoky flavor to sweet bell peppers, but it doesn’t compare with the flavor of the grill. To infuse the peppers with even more flavor and ensure that they’re perfectly softened but not mushy, we start by steaming them in a disposable pan with a mixture of olive oil, garlic, salt, and pepper. We then transfer the softened peppers to the cooking grates to blacken. The remaining oil mixture—now boosted with pepper juices and a hit of sherry vinegar—becomes a tangy vinaigrette for the tender, peeled peppers. These peppers make a great addition to salads and sandwiches.
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