Big-Batch Marinated Bell Peppers

Name: Big-Batch Marinated Bell Peppers
Yield: 4 servings
Ingredients: 1 Vegetable oil (for grill); 1 8 large red, yellow, and/or orange bell peppers; 1 3/4 cup extra-virgin olive oil; 1 1/4 cup white wine vinegar; 1 1 Tbsp. kosher salt; 1 1 tsp. crushed red pepper flakes

From the kitchen of Carly

Charred peppers at their best. High heat blackens the skin, trapping sweetness underneath. Tear them into strips, dress with good olive oil and vinegar, then let them marinate into something deeper and more complex. Perfect for meal prep, even better by day three.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1Vegetable oil (for grill)
18 large red, yellow, and/or orange bell peppers
13/4 cup extra-virgin olive oil
11/4 cup white wine vinegar
11 Tbsp. kosher salt
11 tsp. crushed red pepper flakes

Instructions

Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15, 20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.
Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.
Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.