Executive Chef Alicia Jenish
Grand Café, San Francisco
Yield: Serves 4
- 6 torpedo onions
- 6 mixed summer peppers
- ¼ cup balsamic vinegar
- 1 cup extra virgin olive oil
- 1 tbsp. fresh marjoram
- Salt, to taste
- Pepper, to taste
1. Cut torpedo onions into quarters and grill until slightly charred, but with a little "crunch." After grilling, cut the onions into 1-inch chunks.
2. At the same time, grill the mixed summer peppers until they are slightly charred and cut them into 1-inch chunks.
3. Combine the peppers with the rest of the ingredients, season with salt and pepper, and serve at room temperature.
2. At the same time, grill the mixed summer peppers until they are slightly charred and cut them into 1-inch chunks.
3. Combine the peppers with the rest of the ingredients, season with salt and pepper, and serve at room temperature.
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