Categories: Sides
Ingredients
- 1/2 cup olive oil
- 2 tbsp. fresh oregano
- 1 tbsp. salt
- 6 garlic cloves, chopped
- 3 onions, peeled and sliced into thick rounds
- 4 tomatoes, halved
- 4 red bell peppers, membranes and stems removed, and quartered
- 1 green bell pepper, membranes and steams removed, and quartered
- 6 ears corn, husked
Directions
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In a large bowl, whisk the olive oil with the oregano, salt and garlic; toss with the veggies and set aside for 1 hour.
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Grill everything over medium-high heat for 5-7 minutes on each side, turning once. Don’t worry if the pepper skins turn black and blistered—the flesh with still be good. Scrape off any large black parts before serving.
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Reserve the green pepper, a few slices of red pepper and the kernels scrape from 2 ears of corn in Ziploc bags in the fridge for use in other recipes. Serve the rest of a platter, sprinkled with sherry vinegar.