- Preheat grill to medium/low (300˚F).
- Prepare the peppers by washing, removing the core and seeds, and cutting into quarters. If you are using mini peppers, you can wash them and leave them as is. Put the peppers in a large bowl and drizzle with olive oil. Toss them to coat.
- Place the peppers onto the grill and cook for about 2 minutes on each side or until you see some browning. Once grilled, put the peppers in a bowl and let them cool.
- Meanwhile, whisk together water, vinegar, garlic, sugar, salt, and soy sauce.
- In a large bowl or a few jars, place ½ of the parsley and dill (you’ll need to divide this among the number of jars you are using). Fill each jar with peppers, making sure to pack them tightly. Pour marinating liquid over the peppers and then top with the remaining herbs, again, dividing equally among the number of jars you are using.
- Cover with the jars’ lids or even with plastic wrap and an elastic to hold it tightly. Marinate in the fridge overnight. To serve, remove the peppers from the marinating liquid, allowing the excess to drip off. You can eat these as they are or you can chop them and put them on sandwiches or burgers.
Grilled Marinated Bell Peppers
Yield
6-Apr
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
4 hours 20 minutes
kikkoman products used:
ingredients
1.5 pounds bell peppers (7-8 medium peppers)
½ tablespoon olive oil
1 cup fresh parsley, chopped
1 cup fresh dill, chopped
1 cup cold water
1¼ cup Kikkoman® Rice Vinegar
6 garlic cloves, minced
6 tablespoons sugar
½ tablespoon sea salt
2 tablespoons Kikkoman® Soy Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
