Active Time

　　35 minutes

　　Total Time

　　2 hours

　　Next time you fire up the grill, char a bunch of bell peppers, then marinate them and stash in the fridge for meals throughout the week. Layer them into sandwiches, toss into salad or pasta, or serve as an instant side dish.

　　

Ingredients

8–10 servings (about 6 cups)

　　Vegetable oil (for grill)

　　8 large red, yellow, and/or orange bell peppers

　　¾ cup extra-virgin olive oil

　　¼ cup white wine vinegar

　　1 Tbsp. kosher salt

　　1 tsp. crushed red pepper flakes

　　

Step 1

Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.

　　

Step 2

Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.

　　

Step 3

Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.