Ingredients
6 tablespoons extra-virgin olive oil, plus more for grill
3 yellow bell peppers
3 red bell peppers
2 large garlic cloves, minced
2 tablespoons red-wine vinegar
1 1/4 teaspoons finely chopped thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
Brush grill with oil; heat to medium hot. Grill peppers until blackened, 8 to 12 minutes. Let peppers cool in a paper bag. Peel and seed, saving juices. Cut into 1-inch strips.
In a bowl, combine garlic, vinegar, thyme, salt, pepper, and any pepper juices. Gradually whisk in oil. Toss peppers with vinaigrette, and arrange on a platter to serve.
