June 01, 2017
Side Dishes, Snacks, Vegetables,
Appetizers, Peppers, Mediterranean, 5 Ingredients Or Less, Add it in the lunch box, Canning/Preserving, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Cinco de Mayo, July 4th, Labor Day, Picnic, Summer, Broil, Gluten-Free, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Herbs more
Add toRecipe Book
Add toShopping List
"I make this in the summer time, every time we BBQ."
Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14–17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.
Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.
Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top.
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
It's that time of year again to take advantage of great weather and to smoke your...
Recipe Stories / Blog
Every potato pancake recipe I know of has one simple ingredient. Yup......
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
For those who like Japanese food, this is just like your California roll. Just,...