- 1/4 cup olive oil
- 1 medium red bell peppers, cored, and cut into quarters
- 1 medium yellow bell pepper, cored and cut into quarters
- 1 medium green bell pepper, cored and cut into quarters
- Two large red onions, cut into 1/2-inch thick rounds
- Salt and pepper
How to make it
Preheat a gas grill for 10 minutes, or prepare a hot charcoal fire.
Brush the skins of the peppers and onions with a light coating of oil and grill over medium heat until the pepper skins begin to blister, but aren’t charred. The onions should begin to turn translucent. Turn the vegetables and cook until they begin to soften, and grill marks appear, about 5 more minutes, watching them carefully. Remove from the grill and allow to rest for about 10 minutes.
Slice the peppers and onions into 1/2-inch strips and serve with the chicken.
(Do-Ahead: If you would like to grill the peppers ahead of time, cool them after they are cooked, cover and refrigerate for up to 2 days, and reheat in a skillet on the stove top for about 3 minutes)
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