These evoke the taste of summer! Grilled and marinated, they can be served in whichever way you please. As a side dish, on sandwiches or straight from the bowl 🙂
Marinated Roasted Peppers ( servings vary)
- 2 lbs mini bell peppers
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- Salt and pepper to taste
Fire up your grill. When hot, place the bell peppers on and grill approx. 5 mins. per side until you see grill marks and the skin starts turning brown. Remove peppers from grill and place in a bowl. Cover bowl with plastic wrap and let sit for about 15-20 mins. The steam and heat inside will help the skin from peppers detach, making them easy to peel. The skin on the peppers turns stringy and hard to chew once they’ve been grilled so the skins need to be removed.
When cool enough to handle, remove plastic wrap from bowl and peel the skin off the bell peppers. Place peppers in a bowl, drizzle with the olive oil, sprinkle with salt and pepper to taste and add the apple cider vinegar. Gently toss with a spoon to coat. Cover and refrigerate for at least one hour. The longer they sit in the fridge, the better the marinate gets absorbed into the peppers. Serve with the smoky eggplant dip.