We grill our peppers using this method in the summer months when we use the grill for much of our cooking to try and keep the kitchen cool. I also like to add a grilled onion for extra flavor and sweetness in this dish.You can use this dish as a vegetable side dish, or even chop it into a coarse dice and use it as a pasta sauce. I also love to add some of these peppers to my sandwiches. If you like things spicy, you can also add a little chopped, hot pepper to this mix as well. Salted capers are best but they require soaking to remove the excess salt before using.
Deborah Mele 2011
Grilled Sweet Peppers
Great as a summer side dish or on an antipasti platter.
- 6 Mixed Red, Green and Yellow Peppers
- 1/4 Cup Extra Virgin Olive Oil
- Salt & Pepper
- 1 Clove Garlic, Minced
- 3 Tablespoons Fresh Chopped Parsley
- 2 Tbsp. Capers
- Wash and dry the peppers.
- Heat up the grill, and place the whole peppers on once it is hot.
- Cook, turning often, until the skin is blackened and blistered, about 5 minutes each side.
- Place them in a plastic bag and let sit for 10 to 15 minutes.
- Cut the peppers in half, removing the core and membranes.
- Remove the skin from the peppers (it should slip right off at this point), and cut into the size of strips you desire.
- Place the pepers in a bowl with the minced garlic, a little salt and pepper, capers, parsely and enough oil to lightly coat.
- Serve at room temperature.