Garlicky Grilled Bell Peppers

1. 1

   To roast peppers using a charcoal grill: When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.

2. 2

   To roast peppers using a gas grill: Preheat all burners on high, then adjust heat to moderately high.

3. 3

   Grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.

4. 4

   Transfer peppers to a large bowl and cover tightly with plastic wrap, then let stand until cool enough to handle.

5. 5

   Peel peppers, then halve lengthwise, discarding stems and seeds.

6. 6

   Stir together remaining ingredients, then add peppers and toss gently.

7. 7

   The peppers in can be made 1 day ahead and chilled, covered.

8. 8

   Bring to room temperature before serving.

9. 9

   Cook's note: If you aren't able to grill, peppers can be roasted on racks of gas burners over high heat, turning with tongs.

10. 10

    Or broil on broiler pan about 5 inches from heat, turning occasionally (about 15 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.