Served with slices of fresh mozzarella or topped with feta, basil, and chopped olives, this easy appetizer is destined to become one of your signature dishes. The next time you’re grilling, make a few extra peppers and seal them in an airtight container—they’ll keep, refrigerated, for several days. When it’s six o’clock on a weeknight and dinner’s running late, it’s a lifesaver to be able to pull these treats out of the refrigerator to add to a salad, top a pizza, or toss with sausage and pasta. Serves 4-6.
1 each red, yellow, and orange bell pepper, cored, halved, and seeded
3 tablespoons olive oil, preferably extra-virgin
1 tablespoon finely chopped fresh parsley
1 tablespoon balsamic or red wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
Pinch of freshly ground pepper
Preheat the grill to medium-high.
Place the bell peppers, inner side down, on the grill and cook, turning with tongs, for about 15 minutes, or until softened and with dark brown grill marks. Transfer the peppers to a cutting board and let them cool. When cool enough to handle, cut the peppers into 3/4-inch-wide strips.
In a medium bowl, whisk together the oil, parsley, vinegar, garlic, salt, and pepper.
Add the peppers to the oil mixture, toss to coat well, and transfer to a serving plate. Let the peppers stand at room temperature until ready to serve.
