Grilled Red peppers with Olive Oil and Sherry Vinegar

1. 1

   Start a grill or preheat the broiler; put the rack about 4 inches from the heat source.

2. 2

   When the fire is hot, put the peppers directly over the heat.

3. 3

   Grill, turning as each side blackens, until they collapse, about 15 minutes.

4. 4

   Wrap in foil and cool until you can handle them, then remove the skin, seeds, and stems.

5. 5

   You will inevitably shred them in this process, and thats fine.

6. 6

   Drizzle the peppers with the olive oil and vinegar, then sprinkle with the capers if you like and some pepper.

7. 7

   Taste and add salt if necessary, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.