Roasted Peppers On The Barbeque

• Peppers
• 4 Red Bell Peppers
• 4 Yellow Bell Peppers
• 4 Orange Bell Peppers
• Marinade
• Olive oil
• Canola oil
• Garlic cloves, minced
• Basil
• Oregano
• Salt

1. Preheat your grill until nice and hot, at least 450 degrees
2. Rinse peppers under cold water, dry
3. Cut stems off peppers
4. Place peppers on grill and close lid
5. Check on peppers after a few minutes and turn, repeating this step until peppers are done
6. Cook until peppers are soft, look deflated and skin is blackened (see picture)
7. Remove peppers from grill and allow to cool enough to handle
8. Wet a clean kitchen cloth or washcloth and scrub the skin off of each pepper
9. Remove the top stem portion and seeds then slice peppers to your desired size
10. I like my peppers marinated so I've included ingredients below
11. Combine olive oil with canola oil for a 50/50 mix (canola oil prevents olive oil from hardening in fridge)
12. Add peppers, garlic, basil, oregano and salt, to taste
13. Spoon into jars or plastic containers, seal and refrigerate
14. These are not meant for long-term storage, only about 1-2 weeks in the fridge (if they're not devoured way before that)

peppers, red bell peppers, yellow bell peppers, orange bell peppers, marinade, olive oil, canola oil, garlic, basil, oregano, salt

Taken from food52.com/recipes/37605-roasted-peppers-on-the-barbeque (may not work)