Name: Grilled Peppers with Garlic-Herb Oil
Yield: Serves 8
Ingredients: 1/2 cup olive oil; 1/4 large bunch fresh parsley; 1 tablespoon fresh rosemary leaves; 1 large garlic clove, peeled; 6 large bell peppers, cut lengthwise into quarters; 1 tablespoon balsamic vinegar

John serves the peppers as an appetizer with toasted country bread.

Recipe information

Yield
Serves 8

Ingredients

1/2 cup olive oil

1/4 large bunch fresh parsley

1 tablespoon fresh rosemary leaves

1 large garlic clove, peeled

6 large bell peppers, cut lengthwise into quarters

1 tablespoon balsamic vinegar

Preparation

Blend oil, parsley, rosemary and garlic in blender to coarse puree. Season herb oil with salt and pepper. Prepare barbecue (medium heat). Place peppers in 13 x 9 x 2-inch glass baking dish. Add herb oil; toss to coat. Let stand at least 15 minutes or up to 1 hour. Grill peppers with some marinade until just tender and slightly charred, about 10 minutes. Transfer to platter. Sprinkle with vinegar, salt and pepper.

TagsParsley Herbs & Spices Bell Pepper Vegetable Side Starter Dinner Gluten Free Dairy Free Nut Free Vegan Vegetarian Keto Easy Quick 5 Ingredients or Fewer Grilling Blender Summer Bon Appétit

Recipe notes

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