Grilled Roasted Red and Yellow Peppers

Make it step by step

1. If you have an outdoor grill: Cut each pepper in half and remove the seeds and membrane.
2. In a small bowl, combine the oil with the garlic.
3. Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. On a gas grill, place the setting to high.
4. Place the peppers directly on the rack, skin-side down. Do not turn. Brush with the flavored oil. Grill for about 5 to 8 minutes until peppers are slightly charred.
5. Place the peppers in a plastic sealable bag. Cool the peppers for about 15 to 20 minutes. Remove the charred skin with your fingertips. Rinse any excess charred skin under water. If a little charred skin remains, leave it alone. It is delicious and adds to the flavor of the peppers.
6. This recipe yields 6 servings. Serving size 1/2 pepper.
7. If you place into the gas flame, do not cut the peppers. Just place whole into the flame and keep turning with a long-handled fork or tongs. Then place whole in the bag. When cool, remove charred skin and cut open the pepper and remove the seeds and membrane.