Marinated Grilled Peppers

Ingredients

For 6 servings

• •0.25 tasse red wine vinegar
• •1 c. à soupe Dijon mustard
• •1 c. à soupe pure maple syrup
• •0.25 c. à café garlic powder
• •0.5 tasse extra-virgin olive oil, plus more
• •1.25 c. à café Diamond Crystal or ¾ tsp. Morton kosher salt, plus more
• •0.5 c. à café freshly ground pepper, plus more
• •4 large red bell peppers, ribs and seeds removed, cut into 2"–3"-thick wedges
• •1 small bunch oregano
• •8 oz fresh mozzarella, torn
• •Flaky sea salt

Method

1. 1.Combine ¼ cup red wine vinegar, 1 Tbsp. Dijon mustard, 1 Tbsp. pure maple syrup, ¼ tsp. garlic powder, ½ cup extra-virgin olive oil, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a small glass jar or other container with a tight-fitting lid. Screw on lid or cover tightly and shake vinaigrette until emulsified.
2. 2.Prepare a grill for medium-high heat; oil grate. Place 4 large red bell peppers, ribs and seeds removed, cut into 2"–3"-thick wedges, in a large heatproof bowl, drizzle with a little oil, and season with kosher salt. Arrange on grate, cover, and grill until lightly charred and blistered in spots and slightly tender, about 3 minutes per side. Return to bowl (no need to peel). Drizzle in three quarters of vinaigrette; remove leaves from 2 or 3 oregano sprigs and add to bowl. Let bell peppers sit, stirring occasionally, at least 20 minutes.
3. 3.Using tongs, transfer bell peppers to a platter. Scatter 8 oz. fresh mozzarella, torn, around; drizzle remaining vinaigrette over and top with oregano sprigs as desired. Sprinkle with flaky sea salt and season with black pepper.
4. 4.Do Ahead: Bell peppers can be marinated 3 days ahead; cover and chill. Vinaigrette can be made 1 month ahead; chill. Bring to room temperature before using.