MARINATED RED PEPPERS WITH GARLIC AND MARJORAM

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Marinated Red Peppers with Garlic and Marjoram image

It's key that you let the marinated peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Provided by Samin Nosrat

Categories     Bell Pepper     Marinate     Garlic     Vinegar     Bon Appétit     Summer     Side     Vegetarian     Broil     Wheat/Gluten-Free     Dairy Free

Yield 8 servings

Number Of Ingredients 6

8 red bell peppers
2 garlic cloves, very thinly sliced
1/4 cup olive oil
2 tablespoons (or more) sherry vinegar or red wine vinegar
2 tablespoons chopped marjoram, divided
Kosher salt

Steps:

  • 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.

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