Grilled Marinated Peppers
Rebecca Kolls Offers Harvest Recipes
Do you have great fruits and veggies left over from the garden or farmer's market? Try this recipe for Grilled Marinated Peppers demonstrated by Rebecca Kolls on Good Morning America.
Grill the peppers over medium high heat, 5 minutes on each side for a total of 20 minutes. Peppers should be charred in spots but not completely charred. Place in a plastic bag. This helps the skin steam off.
Let cool for 20 minutes until peppers can be handled. Peel skin off; if necessary use a paring knife. Remove all seeds and stem. Do not rinse in water. Reserve any pepper juices from the plastic bag.
In a large bowl, using a wire whisk, combine the spices with the vinegar. Add reserved pepper juices, and then slowly whisk in the olive oil in a steady stream. Add the peppers and stir to combine. Place in plastic bags that can be sealed, or a glass container covered with plastic wrap or top. Refrigerate up to 1 week. Makes 4 cups.
All recipes courtesy of chef, Karen Pickus on Good Morning America © 2002