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Episode 306: Barbecue on a Budget

Roasted Bell Pepper Vinaigrette

This recipe was served as a side with Pamplona of Pork in Project Fire Episode 306: Barbecue on a Budget


Roasted Bell Pepper Vinaigrette

Recipe Notes

  • Yield: 1 1/2 Cups
  • Method: Cavemanning/ember roasting


  • 1 red bell pepper
  • 1 yellow or orange bell pepper, or another red bell pepper
  • 3 tablespoons white wine vinegar or rice wine vinegar, or more as needed
  • Coarse salt (sea or kosher)
  • Freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons coarsely chopped fresh dill

Recipe Steps

1: Set up your grill for caveman grilling (grilling directly in the embers). When the coals glow red,
arrange the bell peppers in the embers. Roast, turning often with long-handled tongs, until the peppers are charred on all sides. Transfer the peppers to a foil pan and let them cool. (You can also roast the peppers on a gas grill over high heat or even over a burner on your gas stove.)

2: Using a paring knife, remove the burnt skin from the peppers. (Don’t worry if you don’t get all of it.) Cut the peppers in half and remove the stems and the seeds. Dice the peppers and set aside.

3: In a glass bowl, whisk the vinegar and salt and pepper to taste until the salt crystals dissolve. Slowly whisk in the olive oil until the mixture is emulsified. Stir in the reserved bell peppers and add the dill. Taste for seasoning, adding more vinegar and salt and pepper as needed.

Recipe Tips

Our thanks to the sponsors of Project Fire Season 3:

Project Fire Sponsors 2021

Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein

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