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

1. In a large bowl, whisk the olive oil with the oregano, salt and garlic; toss with the veggies and set aside for 1 hour.

2. 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.

3. 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.

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