- 3 bell peppers (orange, yellow, red), cut into flat panels
- 1/4 cup plus 2 tbsp. EVOO
- Salt and pepper
- 3 cloves garlic, crushed
Toss peppers with 2 tbsp. EVOO, salt and pepper. Grill skin side down, covered, over medium-high heat until blackened, 10 to 12 minutes; peel. Layer with remaining EVOO and garlic.