Marinated Peppers

developed and submitted by Harvey Hacker 

preparation time: 30 minutes 

serves 8 as a side dish 

 

3 bell peppers (one red, one orange, one yellow) 

¼ cup extra virgin olive oil 

juice of ½ lemon 

1 teaspoon balsamic vinegar 

 

Wash each pepper and set directly on top of barbeque grill or stovetop gas burner with high flame and turn as required with long metal tongs until blackened on all sides (so, on a typical range, you can process 4 or 5 peppers at once, depending on how many burners you have). If you are limited to an electric range or an induction cooktop you will need another recipe.  

 

Place hot charred peppers into plastic bag, fold over end to close to steam peppers. 

 

After ten minutes or so, when peppers have steamed and are cool enough to handle, remove from bag and, with paring knife, scrape off blackened skin and discard. (Don’t worry about leaving a few blackened flecks on surface, they will only add textural character to finished dish). 

 

Cut away hard stem and divide each pepper longitudinally into strips, tearing where possible along creases in pepper rather than cutting (admittedly an esthetic choice). Remove and discard seeds. 

 

Marinate peppers in remaining ingredients. Can be served immediately and will keep well in covered jar in refrigerator for at least a week, to be used on sandwiches (especially when tomatoes are out of season) and to garnish scrambled eggs, salads, and other dishes.