Charcoal-Grilled Marinated Bell Peppers

Cooking method

1. Step 1:

   

   How do you cook peppers over charcoal, and which ones work best? Smaller, long, elongated peppers are a great choice. Wash the peppers well and pat them dry with a kitchen towel.

2. Step 2:

   

   Prick each pepper in a few spots with a fork or a toothpick. This helps them soak up the marinade.

3. Step 3:

   

   Put the peppers in a zip-top bag (it makes marinating easier). Add a pinch of salt, the ground pepper blend, garlic powder, and a little dried basil or oregano. Really, use whatever seasonings you like. Pour in the vegetable or olive oil.

4. Step 4:

   

   Seal the bag and toss everything well so each pepper is evenly coated in the marinade. Leave them at room temperature for a while. Peppers marinate quickly—sometimes 5–10 minutes is plenty—but you can also let them sit in the bag longer.

5. Step 5:

   

   Light the grill. Once the wood has burned down to glowing coals, you're ready for the next step.

6. Step 6:

   

   Set the grate over the grill and, once it's hot, lay the peppers on it to char.

7. Step 7:

   

   Turn them often and cook until they reach the doneness you want. They cook fast, though the exact time depends on how hot your coals are and on the variety of pepper.

8. Step 8:

   

   Transfer the cooked peppers to a deep bowl and cover it with a lid. Let them sit for 5–10 minutes; they'll soften as they steam. At this point you can peel off the skins if you like—I don't always bother. If the skin isn't too charred, I usually leave it on. Any charred skin slips off easily once the peppers have rested under the lid.

9. Step 9:

   

   Your fragrant, delicious grilled peppers are ready. Serve and enjoy!