Our grill-roasting technique adds a new depth of smoky savoriness to the sweetness of roasted red bell peppers. After cooking on the grill in a covered grill pan to soften, the peppers then go right onto the grill grate to blacken and absorb the smoky flavors and aromas from the live fire. Making a bright vinaigrette right in the grill pan with the juices from cooking the peppers ensures that every bit of sweet pepper flavor goes into this dish
- PREPARING THE PEPPERS
- Combine the oil, garlic, salt, and pepper in a 13 by 9-inch disposable aluminum pan.
- Place the cored, seeded peppers in the pan and turn to coat them with the oil.
- Cover the pan tightly with aluminum foil.
- Cook the peppers on the grill until they are just tender and their skins begin to blister, 10 to 15 minutes, rotating and shaking the pan halfway through the cooking process.
- Remove the pan from the grill, remove the foil, and, using tongs, transfer the peppers from the pan directly to the grill grate.
- Grill the peppers, turning them as needed, until their skins are blackened, 10 to 15 minutes.
- Remove the peppers from the grill and let them cool for a few minutes.
- MAKING THE VINAIGRETTE
- Transfer the juices and garlic from the pan to a bowl and whisk in the vinegar.
- ASSEMBLING THE SALAD
- Return the grilled peppers to the empty pan and cover again with foil. Let the peppers steam in the pan for 5 minutes.
- Using a spoon, scrape the blackened skin off each pepper. Quarter the peppers lengthwise.
- Add the grill-roasted peppers to the vinaigrette and toss to combine.
