Charred Peppers with Garlic and Sherry Vinegar
- 4 medium cloves garlic, very thinly sliced (about 1 Tbs.)
- Freshly ground black pepper
- 3 Tbs. sherry vinegar
- Kosher salt
- 6 medium red bell peppers
- 3 Tbs. extra-virgin olive oil
Prepare a medium gas or charcoal grill fire. Rub the peppers with 1 Tbs. of the oil, set them on the grill, and char on all sides, 8 to 12 minutes total. If the peppers still feel a bit firm, put them in a bowl and cover with plastic—the residual heat will finish cooking them. Or, if the peppers ...